Brisket braised in wine with dried fruit and potatoes (co
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Brisket braised in wine with dried fruit and potatoes (co
  Brisket    Wine    Fruit    Beef    Jewish    Passover  
Last updated 6/12/2012 1:10:34 AM. Recipe ID 37825. Report a problem with this recipe.
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      Title: Brisket braised in wine with dried fruit and potatoes (co
 Categories: Beef, Jewish, Main dish, Passover
      Yield: 8 Servings
      2 tb Vegetable Oil
      3    Onions; Chopped
      4    Cloves Garlic; Minced
      1 tb Paprika
    3/4 ts Ground Ginger
    3/4 ts Ground Coriander
    1/2 ts Ground Cumin
    1/4 ts Turmeric
    1/4 ts Cinnamon
    1/4 ts Cayenne
    1/4 ts Salt
      1 pn Pepper
  3 1/2 c  Chicken Stock
  1 1/2 c  Dry Red Wine
      3 tb Liquid Honey
      2    Bay Leaves
      4 lb Brisket; Single Side
      1 c  Dried Apricots
    2/3 c  Prunes; Pitted
      2    Baking Potatoes; Peeled, Cut
           -Into Chunks
      2    Sweet Potatoes; Peeled, Cut
           -Into Chunks
  In large saucepan, heat oil over medium heat; cook onions and garlic,
  stirring often, for 15 minutes or until very soft.
  Meanwhile, in bowl, combine paprika, ginger, coriander, cumin,
  turmeric, cinnamon, cayenne, salt and pepper; stir half into 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
  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'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. Remove solid fat from pan. Remove
  meat; slice thinly across grain. Return to pan; cover and reheat in
  325'F oven for 1 hour, basting 3 times. Arrange on platter. Remove
  bay leaves. Spoon juices and fruit over top; place potatoes alongside.
  Makes 8 servings. PER SERVING-: about 534 cal, 40 g pro, 23 g total
  fat (7 g sat. fat), 44 g carb, 5 g fibre, 91 mg chol, 505 mg sodium.
  % RDI: 5% calcium, 39% iron, 72% vit A, 23% vit C, 11% folate.
  Formatted by Carole Walberg

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Recipe ID 37825 (Apr 03, 2005)

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