Ingredients: |
Ingredients: 3 Tbsp. Unsalted Butter
3 Large Onions, Coarsely Chopped
Two 12- Ounce Bottles of Beer
1 Bay Leaf
5 Pounds Beef Brisket, trimmed of nearly all surface fat ( 4 ½ lbs. trimmed)
Salt and Freshly Ground Pepper
½ Packed Cup Pitted Prunes (4 oz)
½ Packed Cup Dried Apricot Halves (3 ¼ oz)
½ Packed Cup Dried Sour Cherries (3 oz)
¼ Cup Light Brown Sugar
3 Tbsp. Fresh Lemon Juice
2 Tbsp. Brandy
2 Teaspoons Finely Grated Lemon Zest
¼ tsp. Ground Giner
1 Cinnamon Stick
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Directions: |
Directions:Cook the meat a day ahead. Not only does it taste better the next day but its also easier to skim the feat from the sauce when its chilled. Serve the meat and its sweet sauce with potato or boiled new potatoes tossed with butter and parsley.
Preheat the oven to 350º F. In a large dutch oven or heavy, non-reactive flameproof casserole, melt the butter over moderate heat. Add the onions and cook, stirring often, until golden, about 10 minutes. Stir in the beer and bay leaf and scrape the pan to loosen any browned bits.
Season the brisket generously on both sides with salt and pepper and add it to the pan. Spoon some of the liquid over the top and bring to a simmer. Cover and braise in the oven for 3 to 3½ hours, basting often and turning the meat over halfway through, until fork tender.
Using tongs and a large spatula, transfer the brisket to a plate and let cool. When the cooking liquid is cool, return the brisket to the casserole, cover and refrigerate overnight.
Discard the solid fat or top of the cooking liquid. Cook the brisket over moderate heat until warmed through about 30 minutes. Transfer the meat to a cutting board, let cool slightly and slice across the grain ¼ inch thick. Arrange the slices on a heat-proof platter, cover with foil and keep warm in a 200º F oven.
Meanwhile, pour the cooking liquid into a medium saucepan along with the prunes, apricots, cherries, brown sugar, lemon juice, brandy, lemon zest, ginger and cinnamon stick. Bring to a simmer over moderately low heat and cook until the sauce has thickened and the fruit has plumped, about 15 minutes. Discard the cinnamon stick, season well with salt and pepper. Spoon the warm compote over the brisket and serve. |
This recipe for Mom's Brisket with Dried Fruits is from