Title: Beef brisket with dried fruits
 Categories: Live
      Yield: 4 Servings
 
      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    To 2 3/4 teaspoons cinnamon,
           Or to taste
      1 ts Ground ginger
      1 c  Dried apricots
      1 c  Pitted prunes
     12 oz Bottle of beer
 
  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