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Categories:Viewed: 92 - Published at: 7 years ago
Ingredients
- 4 lb. top of rib/beef brisket
- 1/2 c. chopped onion
- 1/4 c. chopped carrot
- 1 tsp. salt
- 1 c. pitted prunes
- 1/2 c. dried apricots
- 2 Tbsp. vegetable oil
- 1/4 c. dry red wine
- 1 clove garlic, minced
- 1/8 tsp. pepper
- 3 Tbsp. flour
Method
- In Dutch oven brown meat on both sides in hot oil.
- Remove from heat; add onion, carrots, wine, garlic, salt and pepper.
- Cover and simmer for 1 3/4 to 2 hours or until meat is tender.
- Meanwhile, pour 1 1/2 cups hot water over prunes and apricots.
- Let stand while roast is cooking.
- Drain, reserving liquid.
- Place fruit atop meat.
- Cover and cook 30 to 40 minutes more or until meat is tender.
- Remove meat and fruit to warm platter.
- Pour pan juices into measuring cup; skim off fat.
- Add reserved fruit liquid to pan juices to make 1 1/2 cups.
- Return to Dutch oven; blend together flour and 1/2 cup cold water.
- Stir into juices.
- Cook and stir until gravy is thickened and bubbly.
- Spoon some gravy over roast; pass remaining gravy around.
