5 pounds beef Brisket Flat Half
1 tablespoon olive oil
1-1/2 cups chopped onions
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups apple juice or apple cider
12 dried figs or dried plums
12 dried apricots
3 tablespoons crystallized ginger, chopped
2 tablespoons cornstarch dissolved in 1/4 cup water
Heat oil in large skillet over medium heat until hot. Brown brisket on all sides; remove from pan.
Add onions and garlic to pan; cook and stir 3 minutes or until onions begin to soften. Transfer onion mixture to 5-quart saucepot or Dutch oven. Place beef brisket fat side up on top of onions and garlic. Sprinkle with salt and pepper. Pour apple juice around brisket; bring to a boil. Cover tightly; reduce heat and simmer 2 hours.
Add figs, apricots and ginger to pan. Continue cooking an additional 1 to 1-1/2 hours or until brisket is fork tender. Remove brisket from pan; keep warm. Strain cooking liquid, reserving fruit mixture.
Skim fat from cooking liquid. If necessary, continue cooking the liquid until reduced to 2 cups. Stir in cornstarch mixture. Cook and stir over medium-high heat until thickened and bubbly.
Trim excess fat from brisket. Carve brisket across the grain into thin slices. Arrange beef on platter with fruit. Serve with sauce.
Nutrition information per serving (1/6 of recipe): 700 calories; 69 g protein; 53 g carbohydrate; 23 g fat; 551 mg sodium; 202 mg cholesterol; 8.5 mg niacin; 0.8 mg vitamin B6; 5.6 mcg vitamin B12; 7.6 mg iron; 13.8 mg zinc.