MM: Sweet New Year Brisket/honey & Apricots
---------- Recipe via Meal-Master (tm) v8.05
Title: Sweet New Year Brisket/honey & Apricots
Categories: Jewish, New year, Meat
Yield: 8 Servings
4 lb Brisket of beef, trimmed of
-excess fat
ds Kosher salt to taste
ds Coarsely ground pepper to
-taste
1 1/2 lb Onions, chopped
4 Garlic cloves, minced
1/4 c Cider vinegar
2 tb Brown sugar
3 Inch cinnamon stick
8 oz Dried apricot halves
1/2 c Chopped fresh Italian
-parsley
2 1/2 c Water
1/2 c Honey
Season the brisket on both sides with salt and pepper
to taste. Brown the brisket four inches from the high
flame of a broiler or over a very hot grill. Set aside.
Meanwhile, over medium high heat heat a large iron
skillet (with a lid) or a Dutch over large enough to
hold the brisket. When it is hot, add the onions, a
pinch of salt and stir. Cover and cook for two minutes.
Stir and cover again, continuing to stir
every two minutes
until the onions are golden brown,
about six minutes.
Mix in the garlic, vinegar, brown sugar, cinnamon
stick, apricots, parsley and 2 1/2 cups water. Bring
to a boil. Place brisket, along with any liquid that
has collected around it, into the pan, cover and
simmer for two hours, turning occasionally, until the
meat is tender. (No total time given in recipe) Remove
meat to a cutting board and allow it to cool for ten minutes.
Meanwhile skim fat from the surface of the cooking
liquid and remove the cinnamon stick. Stir in the
honey and adjust the seasoning with more salt and
pepper.
Slice the brisket against the grain in 1/4 inch slices
and return to the sauce if you are holding it for any
length of time.
Served topped with sauce and serve additional sauce on
the side.
Per Serving: 591 cal; 53 gm protein; 62`gm carbo; 15
gm fat; 154 mg chol; 5 gm sat fat; 274 sodium.
Washington Post September 11, 1996
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
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