Beef Brisket Braised with Prunes in a Wine Sauce is a delicious, simple dish that’s packed with flavor. Simple cooking and preparation make it a treat for working cooks. Shown below with simple boiled Yukon Gold potatoes, peeled and pared to shape. A little parsley is all you need for garnish, and a glass of fine red wine makes for a perfect meal.
- 2 Tablespoons olive oil
- 3 cloves garlic; minced
- 4 onions; thinly sliced
- 1 lean beef brisket (6 to 8 pounds)
- 5 carrots; thinly sliced
- 1/2 Cup minced parsley
- 2 pounds fresh Roma tomatoes, peeled and trimmed (about 28 ounces, juices included)
- 1 1/2 Cups red wine (to 2)
- 1 head garlic head; cloves separated, unpeeled
- Kosher salt, to taste
- freshly-ground black pepper, to taste
- 1/2 pound pitted prunes (1 Cup)
- Heat the oven to 350 degrees.
- Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook until soft, about 5 minutes.
- Transfer the garlic mixture to a large, heavy roasting pot and place the meat on top, fat-side up. Add the carrots, parsley, the tomatoes and their juice, the wine and garlic cloves.
- Season to taste with salt and pepper.
- Bring to a boil, cover and bake until the meat is tender, 3 to 4 hours. Add the prunes the last 30 minutes of baking.
- Transfer the beef to a wooden board and slice across the grain. Return to the pot, squeeze the garlic from the cloves into the sauce, and keep warm until serving.
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