Brisket Braised With Dried Fruit

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This is a delicious brisket recipe, with the beef turning meltingly tender and accompanied by a rich/tart/savoury/sweet sauce made of the beef drippings and the dried fruit.

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Steps

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Pat brisket dry.

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Heat the oil over moderately-high heat until rippling and brown the brisket on all sides.

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Transfer it to a plate and season.

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In the remaining oil , saute onion and garlic for 3 minutes and add brisket , any juices that have accumulated on plate and wine.

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Bring to a boil and braise , covered , over low heat , for 3 hours and 30 minutes , or until it is almost tender.

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Let apricots , apples , raisins and currants plump in 1 cups hot water for 1 hour and drain fruit , reserving water.

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In a small , dry skillet , brown the flour over moderately-high heat , stirring constantly , and remove from heat.

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Add reserved water to brisket and whisk in browned flour.

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Add fruit and simmer , covered , 45 minutes , or until fruit is soft and brisket is very tender.

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Let cool , uncovered , for 30 minutes.

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Slice brisket very thin across grain and serve with fruit and sauce.

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It will be even more flavourful if chilled overnight and reheated in sauce over moderately-low heat.

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Ingredients

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beef brisket, olive oil, salt, pepper, onion, garlic, dry red wine, dried apricot, dried apple, raisins, dried currant, flour