Beef Brisket Braised With Dried Fruit, Yams And Carrots Recipe

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Servings: 1


  • 3 Tbsp. vegetable oil
  • 3 med onions minced
  • 4 lrg garlic cloves minced
  • 1 tsp paprika
  • 1/2 tsp grnd allspice
  • 1/4 tsp dry crushed red pepper
  • 3 1/2 c. chicken stock or possibly canned broth
  • 1 1/2 c. dry red wine
  • 3 x bay leaves
  • 1 x 4 lb. boneless first-cut beef brisket Paprika
  • 1 x 6 oz pack dry apricots
  • 1 1/2 c. pitted prunes
  • 3 lb yams peeled, cut into 1 1/2-inch pcs
  • 6 lrg carrots peeled, cut into 1 1/2-inch pcs Chopped fresh parsley


  1. Preheat oven to 325F. Heat oil in heavy large pot or possibly Dutch oven over medium-high heat. Add in onions and garlic and cook till beginning to brown, stirring frequently, about 15 min. Add in 1 tsp. paprika, allspice and crushed red pepper and stir 20 seconds. Add in chicken stock, wine and bay leaves. Boil 10 min to blend flavors.
  2. Sprinkle brisket with paprika and rub in. Add in brisket to pot, fat side up. Add in dry apricots and pitted prunes. Cover and bake 1 1/2 hrs.
  3. Add in yams and carrots to pot. Cover and cook till brisket is very tender,
  4. about 2 1/2 hrs longer. Remove from oven and let stand 20 min.
  5. Remove brisket from pot and slice thinly across grain. Arrange on platter. Degrease pan juices. Spoon pan juices over meat. Arrange fruit and vegetables around meat. Garnish with chopped fresh parsley and serve.
  6. (Can be prepared 2 days ahead. Cover and chill before slicing meat.
  7. To serve, remove meat from pot and slice thinly across grain. Remove any
  8. solid fat from sauce. Return sliced meat to pot. Place pot in 325F oven and bake till brisket is heated through, about 30 min.)
  9. Serves 8.


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