1 tablespoon butter
3 1/2 pounds brisket
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup beef broth
1 tablespoon packed brown sugar
1 1/2 teaspoons apple cider vinegar
1 tablespoon butter
2 onions, sliced
8 ounces dried mixed fruit
1 cup beef broth
1 tablespoon packed brown sugar
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon ground ginger
4 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Ⅰ. Heat 1 tablespoon butter in a kettle over medium heat. Add brisket and cook, turning, until evenly browned. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Add 3/4 cup beef broth, 1 tablespoon brown sugar, and 1 1/2 teaspoon cider vinegar; bring to a boil. Reduce the heat to low, cover, and simmer for 2 1/2 to 3 hours, or until the brisket is tender.
Ⅱ. Meanwhile, heat 1 tablespoon butter over low heat until melted. Add sliced onions and cook for 20 minutes, or until soft, stirring occasionally. Stir dried mixed fruit, 1 cup beef broth, 1 tablespoon brown sugar, 1 1/2 teaspoons cider vinegar, and ginger. Cover tightly and simmer over very low heat for 20 minutes, or until the fruit is soft, stirring occasionally.
Ⅲ. Remove the brisket from the pan and keep warm; skim the surface and stir cornstarch into the pan juices. Cook, uncovered, over medium-high heat about 5 minutes, or until slightly thickened, stirring. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Ⅳ. Serve the brisket with the gravy and fruit sauce.
Makes 8 servings.
3 1/2 pounds brisket
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup beef broth
1 tablespoon packed brown sugar
1 1/2 teaspoons apple cider vinegar
1 tablespoon butter
2 onions, sliced
8 ounces dried mixed fruit
1 cup beef broth
1 tablespoon packed brown sugar
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon ground ginger
4 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Ⅰ. Heat 1 tablespoon butter in a kettle over medium heat. Add brisket and cook, turning, until evenly browned. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Add 3/4 cup beef broth, 1 tablespoon brown sugar, and 1 1/2 teaspoon cider vinegar; bring to a boil. Reduce the heat to low, cover, and simmer for 2 1/2 to 3 hours, or until the brisket is tender.
Ⅱ. Meanwhile, heat 1 tablespoon butter over low heat until melted. Add sliced onions and cook for 20 minutes, or until soft, stirring occasionally. Stir dried mixed fruit, 1 cup beef broth, 1 tablespoon brown sugar, 1 1/2 teaspoons cider vinegar, and ginger. Cover tightly and simmer over very low heat for 20 minutes, or until the fruit is soft, stirring occasionally.
Ⅲ. Remove the brisket from the pan and keep warm; skim the surface and stir cornstarch into the pan juices. Cook, uncovered, over medium-high heat about 5 minutes, or until slightly thickened, stirring. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Ⅳ. Serve the brisket with the gravy and fruit sauce.
Makes 8 servings.
Date:2006-12-25 
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