| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 4 | lb | Beef brisket; rolled and tied |
| 2 | lg | Onions; chopped fine |
| 1 | c | Beef broth |
| 1/4 | c | Apricot jam |
| 3 | tb | Firmly packed brown sugar |
| 3 | tb | Fresh lemon juice |
| 1 | tb | Brandy |
| 2 1/2 | ts | Cinnamon; or to taste, up to 2-3/4 |
| 1 | ts | Ground ginger |
| 1 | c | Dried apricots |
| 1 | c | Pitted prunes |
| 1 | cn | (12 oz) beer |
INSTRUCTIONS
In a large heavy flameproof casserole heat the oil over moderately high heat until it is hot but not smoking, in it brown the brisket, patted dry and seasoned with salt and pepper, and transfer it to a plate. Add the onions to the casserole and cook them over moderate heat, stirring, until they are golden. Add the broth, jam, brown sugar, lemon juice, brandy, cinnamon, ginger, and salt and pepper to taste and bring the mixture to a boil, stirring. Add the brisket with any juices that have accumulated on the plate and simmer the mixture, covered, for 2 hours. Add the apricots, prunes, and beer and simmer the mixture, covered, for 1 1/2 hours more, or until the brisket is tender. Transfer the brisket with slotted spoons to a cutting board and let it stand, covered loosely, for 10 minutes. Discard the strings, slice the meat across the grain, and arrange it on a heated platter. Spoon some of the sauce over the meat and serve remaining sauce separately. Yield: 8 servings NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9044 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
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