Yield: 8 Servings
|2 tablespoons||Vegetable Oil|
|4||Cloves Garlic; Minced|
|¾ teaspoon||Ground Ginger|
|¾ teaspoon||Ground Coriander|
|½ teaspoon||Ground Cumin|
|3½ cup||Chicken Stock|
|1½ cup||Dry Red Wine|
|3 tablespoons||Liquid Honey|
|4 pounds||Brisket; Single Side|
|1 cup||Dried Apricots|
|⅔ cup||Prunes; Pitted|
|2||Baking Potatoes; Peeled, Cut Into Chunks|
|2||Sweet Potatoes; Peeled, Cut Into Chunks|
In large saucepan, heat oil over medium heat; cook onions and garlic, stirring often, for 15 minutes or until very soft.
Meanwhile, in bowl, combine paprika, ginger, coriander, cumin, turmeric, cinnamon, cayenne, salt and pepper; stir half into onion mixture. Cook, stirring, for 30 seconds. Add stock, wine, honey and bay leaves; bring to boil. Remove from heat and let cool for 5 minutes.
Trim all but thin layer of fat from brisket. Rub remaining spice mixture over nonfat side. Place in large roasting pan, fat side up. Scatter apricots and prunes around brisket. Pour stock mixture over brisket. Cover with foil and bake in 325'F oven for 3 hours basting every 30 minutes.
Place potatoes around meat. Cover and bake, basting every 30 minutes, for 1 to 1-½ hours or until very tender. Let cool slightly. Cover and refrigerate for up to 24 hours. Remove solid fat from pan. Remove meat; slice thinly across grain. Return to pan; cover and reheat in 325'F oven for 1 hour, basting 3 times. Arrange on platter. Remove bay leaves. Spoon juices and fruit over top; place potatoes alongside.
Makes 8 servings. PER SERVING-: about 534 cal, 40 g pro, 23 g total fat (7 g sat. fat), 44 g carb, 5 g fibre, 91 mg chol, 505 mg sodium. % RDI: 5% calcium, 39% iron, 72% vit A, 23% vit C, 11% folate.
Formatted by Carole Walberg
Recipe by: Daphna Rabinovitch "Canadian Living" April'98 Posted to JEWISH-FOOD digest by "Bob & Carole Walberg" <walbergr@...> on Apr 9, 1998