| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Beef |
4 |
Servings |
INGREDIENTS
| 2 |
|
Onions; diced |
| 2 |
lb |
Beef brisket |
| 12 |
oz |
Beer |
| 1 |
c |
Dried pitted prunes |
| 1 |
c |
Dried apricots |
| 3 |
tb |
Brown sugar; firmly packed |
| 2 |
tb |
Orange marmalade |
| 1 |
tb |
Brandy |
| 1 |
tb |
Grated lemon peel |
| 1/8 |
c |
Lemon juice |
| 3/4 |
ts |
Ginger; (ground) |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Worchestershire sauce |
| 1/2 |
ts |
Ground black pepper |
INSTRUCTIONS
Preheat oven to 350 degrees F. Cut piece of aluminum foil large enough to
wrap brisket. Sprinkle half of diced onions over foil in layer about same
size as brisket. Set brisket over onions. Sprinkle remaining onions over
top. Seal tightly. Set in large shallow pan. Roast 3 hours. Combine beer
with remaining ingredients in large saucepan and bring to boil over
medium-high heat. Remove from heat. Discard foil and spread fruit mixture
over brisket. Reduce oven to 300 degrees F. Cover pan and continue roasting
1 hour, adding more beer to pan if sauce appears too dry. Transfer brisket
to heated platter. Surround with fruit and sauce.
Posted to JEWISH-FOOD digest V97 #329 by Nancy Berry <nlberry@prodigy.net>
on Dec 19, 1997
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