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Categories:
vegetable oil onions garlic paprika ginger Coriander cumin turmeric cinnamon cayenne salt pepper chicken red wine liquid honey bay leaves brisket baking potatoes sweet potatoes
Viewed: 93 - Published at: 3 years agoIngredients
- 2 Tbsp. Vegetable Oil
- 3 x Onions, Minced
- 4 x Cloves Garlic, Chopped
- 1 Tbsp. Paprika
- 3/4 tsp Grnd Ginger
- 3/4 tsp Grnd Coriander
- 1/2 tsp Grnd Cumin
- 1/4 tsp Turmeric
- 1/4 tsp Cinnamon
- 1/4 tsp Cayenne
- 1/4 tsp Salt
- 1 pch Pepper
- 3 1/2 c. Chicken Stock
- 1 1/2 c. Dry Red Wine
- 3 Tbsp. Liquid Honey
- 2 x Bay Leaves
- 4 lb Brisket, Single Side
- 1 c. Dry Apricots
- 2/3 c. Prunes, Pitted
- 2 x Baking Potatoes, Peeled, Cut Into Chunks
- 2 x Sweet Potatoes, Peeled, Cut Into Chunks
Method
- In large saucepan, heat oil over medium heat; cook onions and garlic, stirring often, for 15 min or possibly till very soft.
- Meanwhile, in bowl, combine paprika, ginger, coriander, cumin, turmeric, cinnamon, cayenne, salt and pepper; stir half into onion mix.
- Cook, stirring, for 30 seconds.
- Add in stock, wine, honey and bay leaves; bring to boil.
- Remove from heat and let cold for 5 min.
- Trim all but thin layer of fat from brisket.
- Rub remaining spice mix over nonfat side.
- Place in large roasting pan, fat side up.
- Scatter apricots and prunes around brisket.
- Pour stock mix over brisket.
- Cover with foil and bake in 325'F oven for 3 hrs basting every 30 min.
- Place potatoes around meat.
- Cover and bake, basting every 30 min, for 1 to 1-1/2 hrs or possibly till very tender.
- Let cold slightly.
- Cover and chill for up to 24 hrs.
- 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.
