Here is a dish that is a little on the exotic side for most of us in the US. Why not give it a try, it actually sounds delicious. When cooking the brisket there is two things to keep in mind. Cook it long, and cook it with the fat. Since the meat comes from the grainier forequarters of the steer, slow cooking is required to tenderize it.
Okay we’ll start with the ingredients. This will give you 8-10 servings:
2 onions, chopped
4 cloves garlic
1 tablespoon ground ginger
2 tablespoons vegetable oil
One 5-6 pound brisket
Salt and pepper to taste
2 apples, chopped (about 2 cups)
1 cup dried apricots, halved
1/2 cup dried cranberries
1 cup dried plums, pitted
12 cups apple juice
1-2 cups canned beef or chicken broth
Now lets prepare the brisket:
1. Preheat the oven to 350 degrees.
2. Brown the onions, garlic and ginger in the oil until the onions are golden. Then scatter the mixture in a roasting pan.
3. Season the brisket with salt and pepper and gently lay it on top of the onions. Add the apples, apricots, dried cranberries, dried plums and enough apple juice and beef or chicken broth to almost cover the brisket. Cover the roasting pan with a lid or aluminum foil and cook for 3 hours, basting occasionally.
4. Remove the brisket, cool, and refrigerate overnight.
5. Just before serving, reheat the oven to 350 degrees. While the brisket is still cold, skim off any fat that has accumulated on top of the juices, and slice off the excess fat from the meat. Slice the meat against the grain, place in a baking dish with the reserved juices, cover, and reheat for about a half hour. Remove brisket to a platter, surrounded by the fruits and the sauce. Now all you need is your side dishes and you’re ready to eat.
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