Ginger Beef Brisket with Dried Fruits:
6/30/2010
This is a very good recipe for Shabbat but can be made anytime you need a tasty dish for company and family meals.



Recipe Ingredients:
  • 5 pound boneless beef brisket, flat cut
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onions
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups apple juice or apple cider
  • 12 dried figs or dried plums (prunes)
  • 12 dried apricots
  • 3 tablespoons crystallized ginger, chopped
  • 2 tablespoons cornstarch dissolved in 1/4 cup water


    Directions 
    Heat oil in large skillet over medium heat until hot. Brown brisket on all sides; remove from pan.

    Add onions and garlic to pan; cook and stir 3 minutes or until onions begin to soften. Transfer onion mixture to 5-quart saucepot or dutch oven.

    Place beef brisket fat side up on top of onions and garlic. Sprinkle with salt and pepper. Pour apple juice around brisket and bring to a boil. Cover tightly, reduce heat and simmer 2 hours.

    Add figs, apricots, and ginger to pan. Continue cooking an addition 1 1/2 hours, or until brisket is fork tender. Remove brisket from pan; keep warm and strain cooking liquid, reserving fruit mixture.

    Skim fat from cooking liquid. If necessary, continue cooking the liquid until the liquid is reduced to 2 cups. Stir in cornstarch mixture, and cook and stir over medium-high heat until thickened and bubbly.

    Trim excess fat from brisket. Carve across the grain into thin slices.