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  • Passover's Coming - 02

    From Dave Drum@1:3634/12 to All on Thu Apr 11 17:23:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Brisket w/Apricot Sauce
    Categories: Beef, Vegetables, Herbs, Wine, Fruits
    Yield: 12 servings

    6 lb Flat-cut beef brisket
    2 tb Cracked black pepper
    2 tb Oil
    3 lb Vidalia onions, peeled,
    - quartered
    6 md Carrots, scraped, trimmed
    1 sm Head garic, cloves separated
    - & peeled
    14 oz Can crushed vtomatoes

    MMMMM--------------------SPICED APRICOT SAUCE-------------------------
    1 c Beef stock
    3 tb Spice Hunter spicy garlic
    - seasoning blend
    1 ts Groud cinnamon
    1 ts Ground ginger
    14 Dried apricots
    12 Pitted prunes
    2 Drained nonparieil capers
    1/4 c Chopped fresh cilantro;
    - garnish

    Heat oven broiler with a rack positioned in top third.
    Coat a roasting pan with cooking spray.

    Rub brisket all over with black pepper; season with
    salt, if desired. Transfer to prepared pan, fat side up;
    broil 5 minutes per side. Remove from oven and set
    aside. Reduce oven temperature to 275ºF/135ºC and move
    rack to middle position.

    In a large skillet, heat oil over medium-high until
    shimmering. Add onion, carrot and garlic; cook, stirring
    frequently, 5 minutes. Season with salt and additional
    pepper, if desired. Stir in crushed tomatoes, stock,
    garlic seasoning, cinnamon, ginger, apricots, prunes and
    capers. Bring to a simmer, stirring to combine. Remove
    from heat and set aside.

    Pour simmered sauce over brisket. Arrange vegetables in
    an even layer around brisket, then tightly cover with
    foil. Roast until fork-tender, 3-4 hours. Remove from
    oven and set aside.

    Turn off oven. Transfer brisket to a cutting board, tent
    with foil and let rest 30 minutes. Return pan with
    braising liquid to oven to keep warm.

    With a sharp carving knife, thinly slice brisket against
    the grain, transferring slices to roasting pan with
    braising liquid.

    Cover with foil and let stand 30 minutes in warm oven.
    Serve warm, garnished with preferred herbs and
    vegetables.

    MAKES: 12 servings

    RECIPE FROM: https://schnucks.com

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