2 Onions, diced 2 lb Beef brisket 12 oz Beer 1 c Dried pitted prunes 1 c Dried apricots 3 T Brown sugar firmly packed 2 T Orange marmalade 1 T Brandy 1 T Grated lemon peel 1/8 c Lemon juice 3/4 t Ginger (ground) 1/2 t Cinnamon 1/2 t Worchestershire sauce 1/2 t Ground black pepper Preheat oven to 350 degrees F. Cut piece of aluminum foil large enough to wrap brisket. Sprinkle half of diced onions over foil in layer about same size as brisket. Set brisket over onions. Sprinkle remaining onions over top. Seal tightly. Set in large shallow pan. Roast 3 hours. Combine beer with remaining ingredients in large saucepan and bring to boil over medium-high heat. Remove from heat. Discard foil and spread fruit mixture over brisket. Reduce oven to 300 degrees F. Cover pan and continue roasting 1 hour, adding more beer to pan if sauce appears too dry. Transfer brisket to heated platter. Surround with fruit and sauce.
How To make Brisket with Prunes's Videos
Beef Brisket With Savory Carrots and Dried Plums
This Beef Brisket is as flavorful as can be. Carrots and dried plums make for the perfect autumn accompaniment to this roast. This Beef. It's What's For Dinner. recipe is certified by the American Heart Association®.
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Brisket Tagine with Chef Ara
Chef Ara of Harlem Road Texas BBQ takes inspiration from a traditional North African dish called Tagine. In this recipe, he utilizes the brisket trimmings from the Brisket 101 video.
Directions Mix all the spices in a bowl. Make sure the bowl is perfectly dry, otherwise, your spice mix can mold. Store in an airtight container.
Harissa Spice 10 dried, smoked chile peppers 2 T cumin seeds 2 T coriander seeds 2 T caraway seeds ½ t multi-colored whole peppercorns 2 T smoked paprika ½ T garlic powder 1 t sea salt 1 t dried parsley 1 t dried oregano
Directions
Remove and discard stems and seeds from dried chiles. Slice chiles in half or quarters, if they are large. Heat a skillet over medium-low heat. Add chiles and heat through to ensure all the moisture has evaporated. Remove and place on a rack to cool. Place cumin seeds, coriander seeds, caraway seeds, and peppercorns in the skillet. Stir seeds and toast until fragrant, about 2-3 minutes. Remove and allow to cool. Grind chiles and toasted seeds with a mortar and pestle into a coarse powder. Add smoked paprika, garlic powder, smoked salt, parsley, and oregano. Continue to blend until all spices are completely combined and pulverized.
This sweet and savory beef brisket is loaded with flavor. A non-traditional take on beef brisket will have your taste buds singing!
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White Chicken Chili:
Healthy Seedy Bread:
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Jamie's Moroccan Beef Tagine
This classic North African beef recipe is simple to do and makes a wonderful meal to share. This tagine recipe is like a stew with attitude: seasoned with aromatic spices then coupled with squash and prunes slow-cooked in its own juices. Brilliant.
What are your favourite North African dishes Food Tubers? Think we should be looking further south on the continent for inspiration? Tell us what you would like to see on the channel in the comments box below, we would love to hear from you.
This recipe was first shown as part of the Jamie Does series on Channel 4 (UK). If you're in the UK or Ireland you can view the whole thing right here:
And it's also in the book on page 210:
Links from the video: Classic Lamb Tagine | Hearty Sausage Casserole |
For more nutrition info, click here:
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Brisket with Vegetables & Dried Fruit
Brisket with Vegetables and Dried Fruit. The recipe for brisket is perfect for Rosh Hashanah or Passover. It may be prepared two days in advance, just cover and refrigerate. You can also cooked with sliced red potatoes. Enjoy! RECIPE: Ingredients: 2 Tablespoons olive oil for sauteing 4 - 5 lbs Brisket 4 Medium Onions, sliced 4 celery stalks 4 carrots cut into 1” slices 2 Cloves of Garlic Half of orange with 10 cloves in the skin 2 Cups of beef broth 1 ½ cups of dry red wine, Cabernet Sauvignon 2 tablespoons of tomato paste ¼ cup of brown sugar 6 0z of dried apricots and pitted prunes ¼ cup chopped parsley Salt & Pepper to taste
Method Preheat oven to 400 Degrees Heat oil in a skillet over medium heat Add onions, celery & garlic saute until lightly brown Spoon the onions, celery & garlic into the bottom of a large roasting pan Combine the beef broth, tomato paste, wine, brown sugar, salt & pepper, mix until dissolved, pour over the brisket. Place the orange on top of the brisket Place the carrots, apricots and prunes around the brisket Sprinkle over with the parsley Cover and roast for 30 minutes at 400 degrees Reduce the oven to 350 degrees and continue cooking for about 3 hours - meat should be soft with a fork when done. Slice brisket against the grain Serve with all the vegetables around the platter Serves 6 - 8 people Happy Passover