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Ингредиенты
- 2 Tbsp. Vegetable Oil
- 3 x Onions, Minced
- 4 x Cloves Garlic, Chopped
- 1 Tbsp. Paprika
- 3/4 tsp Grnd Ginger
- 3/4 tsp Grnd Coriander
- 1/2 tsp Grnd Cumin
- 1/4 tsp Turmeric
- 1/4 tsp Cinnamon
- 1/4 tsp Cayenne
- 1/4 tsp Salt
- 1 pch Pepper
- 3 1/2 c. Chicken Stock
- 1 1/2 c. Dry Red Wine
- 3 Tbsp. Liquid Honey
- 2 x Bay Leaves
- 4 lb Brisket, Single Side
- 1 c. Dry Apricots
- 2/3 c. Prunes, Pitted
- 2 x Baking Potatoes, Peeled, Cut Into Chunks
- 2 x Sweet Potatoes, Peeled, Cut Into Chunks
Инструкции
- In large saucepan, heat oil over medium heat; cook onions and garlic, stirring often, for 15 min or possibly till very soft.
- Meanwhile, in bowl, combine paprika, ginger, coriander, cumin, turmeric, cinnamon, cayenne, salt and pepper; stir half into onion mix. Cook, stirring, for 30 seconds. Add in stock, wine, honey and bay leaves; bring to boil. Remove from heat and let cold for 5 min.
- Trim all but thin layer of fat from brisket. Rub remaining spice mix over nonfat side. Place in large roasting pan, fat side up. Scatter apricots and prunes around brisket. Pour stock mix over brisket. Cover with foil and bake in 325'F oven for 3 hrs basting every 30 min.
- Place potatoes around meat. Cover and bake, basting every 30 min, for 1 to 1-1/2 hrs or possibly till very tender. Let cold slightly. Cover and chill for up to 24 hrs. Remove solid fat from pan. Remove meat; slice thinly across grain. Return to pan; cover and reheat in 325'F oven for 1 hour, basting 3 times. Arrange on platter. Remove bay leaves. Spoon juices and fruit over top; place potatoes alongside.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 517g | |
| Recipe makes 8 servings | |
| Calories 655 | |
| Calories from Fat 336 | 51% |
| Total Fat 37.37g | 47% |
| Saturated Fat 10.98g | 44% |
| Trans Fat 0.09g | |
| Cholesterol 121mg | 40% |
| Sodium 2989mg | 125% |
| Potassium 1286mg | 37% |
| Total Carbs 34.92g | 9% |
| Dietary Fiber 4.4g | 15% |
| Sugars 16.2g | 11% |
| Protein 36.45g | 58% |
