Recipe: Brisket Braised In Wine with Dried Fruit and Potatoes (make ahead)

BRISKET BRAISED IN WINE
WITH DRIED FRUIT AND POTATOES

FOR THE SPICE MIXTURE:
1 tablespoon paprika
3/4 teaspoon ground ginger
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 pinch pepper
FOR THE STOCK MIXTURE:
2 tablespoons vegetable oil
3 onions, chopped
4 cloves garlic, minced
3 1/2 cups chicken stock
1 1/2 cups dry red wine
3 tablespoons liquid honey
2 bay leaves
FOR THE BRISKET:
4 pounds brisket
1 cup dried apricots
2/3 cup pitted prunes
2 baking potatoes, peeled, cut into chunks
2 sweet potatoes, peeled, cut into chunks

Preheat oven to 325 degrees F.

TO PREPARE THE SPICE MIXTURE:
Meanwhile, in bowl, combine paprika, ginger, coriander, cumin, turmeric, cinnamon, cayenne, salt and pepper; set aside.

TO PREPARE THE STOCK MIXTURE:
In large saucepan, heat oil over medium heat; cook onions and garlic, stirring often, for 15 minutes or until very soft.

Stir half of the spice mixture into the onion mixture. Cook, stirring, for 30 seconds.

Add stock, wine, honey, and bay leaves; bring to boil. Remove from heat and let cool for 5 minutes.

TO PREPARE THE BRISKET:
Trim all but thin layer of fat from brisket. Rub remaining spice mixture over nonfat side. Place in large roasting pan, fat side up. Scatter apricots and prunes around brisket. Pour stock mixture over brisket.

Cover with foil and bake in 325 degree F oven for 3 hours basting every 30 minutes.

Place potatoes around meat. Cover and bake, basting every 30 minutes, for 1 to 1-1/2 hours or until very tender. Let cool slightly. Cover and refrigerate for up to 24 hours.

TO REHEAT AND SERVE:
Preheat oven to 325 degrees F.

Remove solid fat from pan. Remove meat; slice thinly across grain. Return to pan; cover and reheat in 325 degree F oven for 1 hour, basting 3 times.

Arrange on platter. Remove bay leaves. Spoon juices and fruit over top; place potatoes alongside.

Servings: 8
Adapted from source: Canadian Living, April 1998; Daphna Rabinovitch