Brisket with Vegetables and Dried Fruit

By michaelmeiner

Ingredients

• 2 Tablespoons olive oil
• 4 onions -- sliced
• 3 cloves garlic -- chopped
• 4 to 6 pound brisket
• 1 1/2 cups red wine
• 2 Tablespoons dry onion soup mix
• 2 Tablespoons tomato paste
• 2 Tablespoons brown sugar
• 1/4 cup water
• 2 carrots -- peeled and cut into 1 1/2 inch pieces
• 2 parsnips -- peeled and cut into 1 1/2 inch pieces
• 1/2 cup dried apricots
• 1/2 cup dried pitted prunes
• 1/4 cup chopped fresh parsley

Details

Servings 8

Preparation

Step 1

Preheat oven to 500. Heat oil in skillet over medium-high heat. Add onions and garlic; saute 15 minutes or until lightly browned. Spoon onions into bottom of large roasting pan; add brisket, fat side up. Pour wine over meat and bake, covered for 30 minutes.

Combine soup mix, tomato paste, brown sugar, and water in a small bowl; pour over meat. Arrange carrots, parsnips, apricots and prunes around meat.

Reduce oven to 325. Bake 2 1/2 to 3 hours, covered or until tender. Remove and let stand 20 minutes before slicing.