Beef
Brisket
with
Fruits
and
Sweet
Potatoes
-
serves
6
1
tbsp
vegetable
oil
2
large
onions,
sliced
2
1/2
to
3-pound
beef
brisket
2
cups
water
3/4
tsp
salt
1/4
tsp
ground
black
pepper
6
medium
sweet
potatoes,
peeled
and
quartered
lengthwise
1/2
cup
dried
prunes
1/4
cup
dried
apricot
halves
In
a
large
Dutch
oven
or
cooking
pot,
cook
onions
over
low
heat,
stirring
occasionally,
until
golden.
Remove
onions
to
a
bowl
and
set
aside.
Brown
the
brisket
well
on
all
sides
in
the
same
pot.
Return
onions
and
their
drippings
to
the
pot;
add
the
water,
salt
and
pepper.
Bring
liquid
to
a
boil,
reduce
heat,
cover,
and
simmer
1
to
1
1/2
hours
or
until
the
brisket
is
almost
tender.
Add
the
sweet
potatoes,
prunes,
and
apricot
halves.
Cover
pot
and
continue
cooking
until
the
sweet
potatoes
are
tender,
abut
20
to
25
minutes.
Remove
brisket
from
the
pot
and
slice
it
thinly
across
the
grain.
Transfer
the
sliced
meat
to
a
large,
shallow
casserole
dish
with
the
slices
overlapping
one
another.
Using
a
slotted
spoon,
scoop
the
fruits
and
potatoes
from
the
pot
and
layer
over
the
brisket.
Skim
fat
from
sauce
in
pot
and
transfer
to
a
blender
and
puree
until
smooth.
Pour
sauce
over
the
meat,
cover
the
casserole
dish,
and
refrigerate
overnight.
To
reheat
the
brisket,
remove
from
refrigerator
and
bring
it
to
room
temperature.
Preheat
oven
to
350*F
(175*C).
Place
covered
casserole
dish
in
over
and
heat
for
20
to
25
minutes.
Submitted By (Miki)
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