- 10
- 35 mins
- 85 mins
Ingredients
- 1 3/4 cups dry red wine
- 5 pounds beef brisket, trimmed of fat if desired
- Salt and ground black pepper
- Paprika
- 4 onions, coarsely chopped (2 cups)
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- 1 quarts lower-sodium beef broth
- 6 medium carrots, peeled and cut into 1 inch chunks (3 cups)
- 12 ounces tiny new potatoes, halved or quartered (2 cups)
- 1 cup dried prunes
- 1 cup dried apricots
Preparation
Step 1
Directions
Preheat oven to 325 degrees F. Place wine in an 8-quart Dutch oven or oven-going pot. Bring to boiling; reduce heat. Boil gently, uncovered, for 8 to 10 minutes or until reduced by half. Meanwhile, generously season both sides of beef with salt, pepper, and paprika.
Stir onions into wine in pot. Top onions with brisket. Add bay leaves, thyme, and parsley to pot. Pour enough broth over brisket to nearly cover. Cover with lid. Bake for 2 hours. Turn brisket over. Add carrots, potatoes, prunes, and apricots to pot. Cover and bake for 2 hours more or until meat is tender.
Remove brisket, fruit, and vegetables; cover with foil and set aside. Skim fat from cooking liquid; discard fat. Bring cooking liquid in pot to boiling; reduce heat and boil gently, uncovered, for 20 to 30 minutes or until reduced by half. Season to taste with salt and pepper. Slice brisket against the grain and serve with vegetables, fruit, and sauce*.
*If desired, cool brisket and reduced mixture slightly. Place in a storage container and chill up to 3 days. Reheat before serving.