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Slow Braised Beef Brisket with Dried Fruit and Red Wine

Slow Braised Beef Brisket with Dried Fruit and Red Wine
YIELDS
6-8 servings

The perfect dish to warm you up, especially on a cold day! Succulent, fork-tender beef served with sautéed vegetables and topped with a dried fruit sauce.

Note: Requires Dutch oven

Courtesy of Chef Andrea Nicholson

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Ingredients

5
lb(s) beef brisket
2
Tbsp kosher salt
1
Tbsp ground black pepper
1
bottle red wine, preferrably a "jammy" wine like Shiraz
all-purpose flour
6
Tbsp vegetable oil
10
clove garlic, crushed
6
large shallots, peeled and thinly sliced
2
medium carrots, peeled, large chunks
2
stalks celery, cut into large chunks
½
cup dried apricots
½
cup prunes
3
sprig fresh rosemary
2
sprig fresh thyme
2
bay leaves
2
Tbsp tomato paste
2 ½
quart low-sodium beef stock or broth
3
Tbsp unsalted butter, cubed and cold
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Directions

Step 1

Preheat the oven to 350°F. Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil. When it is almost smoking sear the brisket until well browned, about 6-8 minutes per side.

Step 2

Remove the brisket to a plate and pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and sauté until glossy and lightly browned, about 5 minutes. Add the apricots, prunes and all the rosemary, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.

Step 3

Return the browned brisket to the Dutch oven and add the wine and stock. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork-tender, 2 to 2 1/2 hours, remove from oven and keep warm.

Step 4

Ladle and strain about 4 cups of the briskets braising liquid into a medium sauce pan and add the apricot and prunes. Simmer for 20 minutes, remove from the heat and add the cold butter and stir until well incorporated.

Step 5

To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices and pour the dried fruit sauce overtop, serve.

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