| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lifetime tv, Life1 |
1 |
servings |
INGREDIENTS
| 4 |
lb |
Brisket |
|
|
Salt and pepper |
|
|
Flour; for dredging |
| 1/4 |
c |
Olive oil |
| 2 |
|
Onions diced |
| 1 |
ts |
Chopped fresh ginger |
| 1 |
ts |
Cinnamon |
| 3 |
c |
Orange juice |
| 2 |
c |
Dried pitted prunes |
| 2 |
c |
Dried apricots |
| 4 |
c |
Chicken stock |
| 1/2 |
c |
Hot red pepper sauce; or the amount you |
|
|
; can tolerate |
|
|
Saffron rice; or |
|
|
Mashed potatoes; as accompaniments |
INSTRUCTIONS
1. Season the brisket with salt and pepper and dredge with flour.
Heat the olive oil in a large saute' pan and brown the brisket on all
sides. Remove from the pan. In the same pan over a medium heat saute'
the onions and ginger until the onions are transparent. Sprinkle the
cinnamon over the onions.
2. Stir in the orange juice, stirring over the heat and scraping up
brown bits from the pan. Put the brisket in a heavy casserole. Pour
the sauce over the brisket. Add half the prunes, half the apricots,
the chicken stock, and the red pepper sauce. Cover and cook in a
preheated 350-degree oven until the brisket is tender. about 2 1/2
hours.
3. Cool and refrigerate a few hours or overnight. Remove the fat that
congeals on the top. A half hour before serving, plump the remaining
apricots and prunes in warm water. Puree the sauce in a food
processor or blender. Reheat with the brisket and se rve with the
plumpled fruits and saffron rice or mashed potatoes.
Copyright credit: 1994 by Joan Nathan © 1996 Lifetime Entertainment
Services. All rights reserved.
Formatted using MC Buster by Barb at PK
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