Monday, November 26, 2007

Brisket with fruit sauce

Brisket With Fruit and Red Wine Sauce

1 (2-1/2 pounds) beef brisket
1/2 cup dried pitted plums
1/2 cup dried apricot halves
1/2 cup dried tart red cherries
1 garlic clove, coarsely chopped
1 1/2 cup low-sodium chicken broth
1 tablespoon fresh thyme leaves, plus sprigs for garnish
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons all-purpose flour
1. Rinse brisket and pat dry. Place in a 5- to 6-quart slow cooker. Top with plums, apricots, cherries and garlic.
2. Stir together broth, wine, thyme, cinnamon, salt and pepper in a small bowl. Whisk in flour until smooth. Pour over fruit mixture in cooker. Cover and cook 9 to 10 hours on low.
3. Thinly slice beef against the grain and serve with fruit sauce. Garnish with thyme sprigs, if desired.

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