Originally posted on The Joy of Kosher
- 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
- Heat oil in large skillet over medium heat until hot. Brown brisket on all sides; remove from pan.
- 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.
- 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.
- Add figs, apricots and ginger to pan. Continue cooking an additional 1 to 1-1/2 hours or until brisket is fork tender.
- Remove brisket from pan; keep warm. Strain cooking liquid, reserving fruit mixture.
- 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.
- Trim excess fat from brisket. Carve brisket across the grain into thin slices. Arrange beef on platter with fruit. Serve with sauce.