Name: Holiday Brisket with Dried Fruits and Sweet Wine
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: Serves 8
Cuisine: Europe
Ingredients: 1½ tablespoons canola oil; 1 cup golden raisins; Salt and freshly ground black pepper, to taste; 1 large onion, finely chopped; 2 carrots, finely chopped; 2 stalks celery, finely chopped; 2 cloves garlic, finely chopped; 1 (3-pound beef brisket), trimmed of all visible fat; 1½ cups Concord grape wine; 1½ cups pitted prunes; 2 bay leaves; 1½ cups dried apricots (8 ounces); 2½ cups beef or chicken broth or water, or as needed; ¼ cup chopped parsley (preferably flat-leaf)

Preparation info

Serves
8

Difficulty
Medium
Ready in
3 hr 30

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

In our family, a holiday simply isn’t a holiday without a brisket dinner. Lengthy cooking transforms this tough, flavorful cut of meat into fork-tender bites of heaven. Especially when the brisket is braised in sweet red wine with a fruity entourage of raisins, prunes, and apricots. It’s customary to serve brisket with fruit at Rosh Hashanah, the Jewish New Year. (The fruit symbolizes a hope for sweetness and plenty in the coming year.) Note two offbeat techniques in this recipe. The first