Beef brisket (note: yield on brisket reduces by 1/2 – 2/3 times raw weight after fat is trimmed and nice pieces are salvaged)
1/2
c
Potato starch
Kosher salt
Pepper
1/4
c
Margarine
1
lg
Onion; coarsely chopped
2
Leeks; cleaned and sliced
1
lb
Carrots; cut into large chunks
1/2
Head celery; cut into large chunks
1
sm
Tomato; chopped
2
ts
Garlic; chopped
5
Bay leaves
2
ts
Thyme
4
c
Mogan David wine
1
lb
Prunes
1
lb
Dried apricots
Water
INSTRUCTIONS
1. Pre-heat overn to 350 degrees.
2. Coat brisket with potato starch, kosher salt and pepper to taste.
3. Melt margarine in dutch oven and brown brisket. When browned, remove
brisket and brown vegetables with garlic, bay leaves, thyme and additional
salt and pepper. Remove vegetables and deglaze pan with wine.
4. Return all browned items along with the dried fruit to the dutch oven.
Add approximately 2 cups of water.
5. Roast for 2 1/2 hours covered. Uncover and roast for an additional 1
1/2-2 1/2 hours or until meat is very tender. You may have to add more
water as it evaporates. This can be made a day ahead. The meat slices much
nicer when cold then warm gently in a low temp. oven.
Gravy: Take fruit and veggie out of liquid and whiz 1/2 the amount of the
veggie and fruit with the liquid. Place the remaining fruit and veggies on
brisket. Posted to EAT-L Digest by Marie Whitman <goinnutz@VOICENET.COM> on
Aug 28, 1997
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
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