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Braised Brisket with Dried Fruits

A home-style Braised Brisket with Dried Fruits made with Beef Brisket Well Trimmed Of Fat, Canola Oil, Garlic Minced, and Beef Stock. Keep it handy for the next time you cook it.

Ingredients

• 3 1/2 lb
• 1 tsp
• 2 clove
• 3 cup

Method (preview)

1. 1

   Trim the fat from the brisket and season with salt and pepper.

2. 2

   Preheat the ove n to 325 degrees F. Heat the oil in a nonstick frying pan.

3. 3

   Cook the onion, carrots, ce lery, and garlic over medium heat for 4 to 5 minutes, or until golden.

4. 4

   Transfer the vegetables to a large roasting pan.

5. 5

   Add the brisket, port, stock, and herbs.

6. 6

   Bring the liquid to a boil on the stovetop.

7. 7

   Tightly cover the pan and bake the brisket in the oven for 1 1/2 hours.

8. 8

   Transfer the brisket to a cutting board and thinly slice it on the diagonal.

9. 9

   R eturn the brisket to the roasting pan and stir in the dried fruit. (Make sure the fruit is submerged in the cooking liquid.

10. 10

    Add stock, if necessary, to cover it complete ly.)

11. 11

    Cover the pan and bake for 1 to 2 hours more, or until the meat is tender.

12. 12

    Add stock or water as necessary to keep the meat and fruit moist.

13. 13

    If there’s too much cookin g liquid, uncover the pan for the last half hour to allow some of it to evaporate.

14. 14

    Arrange the meat on a platter.

15. 15

    Using a slotted spoon, transfer the fruit to th e platter around the meat.

16. 16

    Pour the pan juices into th sort of gravy boat that allows yo u to pour the broth off from the bottom, leaving the fat on top.

17. 17

    Spoon some of the gravy over the meat and fruit, serving the rest on the side.