‘Brisket with Apricots & Prunes’

Recipe Courtesy of Food & Wine Magazine

I’ve said it before and I’ll say it again…any dish that has to braise for a few hours is always a winner!  Buying cheap cuts of meat, searing them, and then braising them whether stove top over low heat or in a low temperature oven until super tender, is comforting and decadent.  This particular dish takes a brisket and pairs it with a lovely sauce made with tomatoes, fresh herbs, onions, ground cinnamon, paprika and the surprise ingredients: dried apricots and prunes.  The fruit lends a lovely sweet aroma and taste to the meat which is utterly outstanding! The sauce surrounding the beef thickens as it cooks, and is lovely not only with the shredded brisket itself, but also with some crusty bread for dipping…

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/brisket-apricots-and-prunes)

‘Brisket with Apricots & Prunes’

  • Prep time:
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  • Yield: 6-8
  • Difficulty: medium
  • Recipe type: Entree


  • http://www.foodandwine.com/recipes/brisket-apricots-and-prunes


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