Beef Brisket Braised With Prunes in a Wine Sauce

LA Times

Active Work Time: 35 minutes Total Preparation Time: 4 1/2 hours

2 tablespoons olive oil
3 cloves garlic, minced
4 onions, thinly sliced
1 (6- to 8-pound) lean beef brisket
5 carrots, thinly sliced
1/2 cup minced parsley
1 (28-ounce) can peeled tomatoes
1 1/2 to 2 cups red wine
1 head garlic, cloves separated, unpeeled
Salt
Freshly ground pepper
1/2 pound pitted prunes (about 1 cup)

Heat the oven to 350 degrees.
Heat the oil in a large skillet over medium heat. Add the garlic and
onions and cook until soft, about 5 minutes.
Transfer the garlic mixture to a large, heavy roasting pot and place the
meat on top, fat side up. Add the carrots, parsley, the tomatoes and
their juice, the wine and garlic cloves. Season to taste with salt and
pepper. Bring to a boil, cover and bake until the meat is tender, 3 to 4
hours. Add the prunes the last 30 minutes of baking.
Transfer the beef to a wooden board and slice across the grain. Return
to the pot, squeeze the garlic from the cloves into the sauce, and keep
warm until serving.

8 to 10 servings.


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/