Recipe: Brisket of Beef with Dried Fruit (Jewish)

BRISKET OF BEEF WITH DRIED FRUIT

"If you don't like the idea of cooking with beer, substitute red wine, apple juice or water. Be sure to ask the butcher for the bottom section of the brisket, which has less fat. This roast is best served well done, and it is important to slice the cooked meat against the grain."

2 tbsp. olive oil
3 cloves garlic, minced
4 medium onions, sliced
1 (8 lbs.) lean brisket of beef
2 cans (12 oz. each) beer, divided use*
2 tbsp. onion soup mix
2 tbsp. canned tomato paste (or 1 tbsp. double tomato paste from a tube)
2 tbsp. brown sugar
4 tbsp. hot water
5 medium carrots, peeled and thickly sliced
2 parsnips, peeled and thickly sliced
1/4 cup chopped fresh parsley
1/4 lb. dried pitted prunes
1/4 lb. dried apricots

Preheat oven to 500 degrees F.

In a large skillet, heat the oil over medium heat. Add the garlic and onions and saute until soft, about 5 minutes.

Transfer the garlic and onions to a large roasting pot and place the meat on top, fat side up. Pour in 1 can of beer.

Cover and bake at 500 degrees F for 30 minutes.

In a mixing bowl, stir together the onion soup mix, tomato paste, brown sugar and hot water to make a paste. Spoon this mixture over the brisket. Surround the meat with the carrots, parsnips, parsley and remaining 1 can of beer.

Reduce the oven temperature to 325 degrees F, cover and bake until tender, about 2 to 3 hours more. Add the prunes and apricots for the last 30 minutes of baking.

*You may substiture red wine, apple juice or water for the beer.

Makes 8-10 servings
Source: The Gourmet Jewish Cook by Judy Zeidler