• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Brisket Braised in Wine with Dried Fruit and Potatoes (Corr)

  • Recipe Submitted by on

Category: Main Dish, Beef

 Ingredients List

  • 2 tb Vegetable Oil
  • 3 Onions; Chopped
  • 4 Cloves Garlic; Minced
  • 1 tb Paprika
  • 3/4 ts Ground Ginger
  • 3/4 ts Ground Coriander
  • 1/2 ts Ground Cumin
  • 1/4 ts Turmeric
  • 1/4 ts Cinnamon
  • 1/4 ts Cayenne
  • 1/4 ts Salt
  • 1 pn Pepper
  • 3 1/2 c Chicken Stock
  • 1 1/2 c Dry Red Wine
  • 3 tb Liquid Honey
  • 2 Bay Leaves
  • 4 lb Brisket; Single Side
  • 1 c Dried Apricots
  • 2/3 c Prunes; Pitted
  • 2 Baking Potatoes; Peeled, Cut
  • -Into Chunks
  • 2 Sweet Potatoes; Peeled, Cut
  • -Into Chunks


In large saucepan, heat oil over medium heat; cook onions and garlic,
stirring often, for 15 minutes or until very soft.

Meanwhile, in bowl, combine paprika, ginger, coriander, cumin, turmeric,
cinnamon, cayenne, salt and pepper; stir half into onion mixture. Cook,
stirring, for 30 seconds. Add stock, wine, honey and bay leaves; bring to
boil. Remove from heat and let cool for 5 minutes.

Trim all but thin layer of fat from brisket. Rub remaining spice mixture
over nonfat side. Place in large roasting pan, fat side up. Scatter
apricots and prunes around brisket. Pour stock mixture over brisket. Cover
with foil and bake in 325'F oven for 3 hours basting every 30 minutes.

Place potatoes around meat. Cover and bake, basting every 30 minutes, for 1
to 1-1/2 hours or until very tender. Let cool slightly. Cover and
refrigerate for up to 24 hours. Remove solid fat from pan. Remove meat;
slice thinly across grain. Return to pan; cover and reheat in 325'F oven
for 1 hour, basting 3 times. Arrange on platter. Remove bay leaves. Spoon
juices and fruit over top; place potatoes alongside.

Makes 8 servings. PER SERVING-: about 534 cal, 40 g pro, 23 g total fat (7
g sat. fat), 44 g carb, 5 g fibre, 91 mg chol, 505 mg sodium. % RDI: 5%
calcium, 39% iron, 72% vit A, 23% vit C, 11% folate.

Formatted by Carole Walberg

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