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TOP RECIPE: Ginger Beef Brisket with Dried Fruits

Originally posted on The Joy of Kosher

Ingredients

  • 5 pound boneless beef brisket, flat cut
  • 1 tablespoon olive oil
  • 1-1/2 cups chopped onions
  • 3 cloves garlic, minced
  • 1 teaspoon salt, 1/2 teaspoon pepper
  • 1-1/2 cups apple juice or apple cider
  • 12 dried figs or dried plums
  • 12 dried apricots
  • 3 tablespoons crystallized ginger, chopped
  • 2 tablespoons cornstarch dissolved in 1/4 cup water

Directions

  1. Heat oil in large skillet over medium heat until hot. Brown brisket on all sides; remove from pan.
  2. Add onions and garlic to pan; cook and stir 3 minutes or until onions begin to soften. Transfer onion mixture to 5-quart saucepot or Dutch oven.
  3. Place beef brisket fat side up on top of onions and garlic. Sprinkle with salt and pepper. Pour apple juice around brisket; bring to a boil. Cover tightly; reduce heat and simmer 2 hours.
  4. Add figs, apricots and ginger to pan. Continue cooking an additional 1 to 1-1/2 hours or until brisket is fork tender.
  5. Remove brisket from pan; keep warm. Strain cooking liquid, reserving fruit mixture.
  6. Skim fat from cooking liquid. If necessary, continue cooking the liquid until reduced to 2 cups. Stir in cornstarch mixture. Cook and stir over medium-high heat until thickened and bubbly.
  7. Trim excess fat from brisket. Carve brisket across the grain into thin slices. Arrange beef on platter with fruit. Serve with sauce.
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About EdibleTorah

The EdibleTorah is dedicated to building vibrant Jewish communities by helping people set up their own Potluck Shabbat experience with family and friends.

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