Brisket Braised With Dried Fruit

1. 1

   Pat brisket dry.

2. 2

   Heat the oil over moderately-high heat until rippling and brown the brisket on all sides.

3. 3

   Transfer it to a plate and season.

4. 4

   In the remaining oil, saute onion and garlic for 3 minutes and add brisket, any juices that have accumulated on plate and wine.

5. 5

   Bring to a boil and braise, covered, over low heat, for 3 hours and 30 minutes, or until it is almost tender.

6. 6

   Let apricots, apples, raisins and currants plump in 1 1/2 cups hot water for 1 hour and drain fruit, reserving water.

7. 7

   In a small, dry skillet, brown the flour over moderately-high heat, stirring constantly, and remove from heat.

8. 8

   Add reserved water to brisket and whisk in browned flour.

9. 9

   Add fruit and simmer, covered, 45 minutes, or until fruit is soft and brisket is very tender.

10. 10

    Let cool, uncovered, for 30 minutes.

11. 11

    Slice brisket very thin across grain and serve with fruit and sauce.

12. 12

    It will be even more flavourful if chilled overnight and reheated in sauce over moderately-low heat.

* Per serving · 4 servings · Values may vary.