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extra-virgin olive oil beef brisket salt onions garlic tomatoes beef stock cider vinegar sauerkraut prunes dried Black apricots dates
Viewed: 53 - Published at: 4 years agoIngredients
- 3 tablespoons extra-virgin olive oil
- 5 pounds beef brisket
- Coarse salt and freshly ground pepper
- 4 medium onions, halved and thinly sliced
- 4 garlic cloves, thinly sliced
- 1 can (28 ounces) whole peeled plum tomatoes, coarsely chopped, with juice
- 2 3/4 cups homemade or low-sodium store-bought beef stock
- 1/3 cup cider vinegar
- 1 bag (14 1/2 ounces) prepared sauerkraut, drained
- 1 cup pitted prunes
- 1 cup dried Black Mission figs
- 1 cup dried apricots
- 1 cup pitted dates
Method
- Preheat the oven to 400F.
- Heat the oil in a large roasting pan over high heat.
- Season the beef with salt and pepper.
- Brown the beef in the pan all over, about 4 minutes per side.
- Transfer to a platter.
- Add the onions and garlic to the pan; reduce heat to medium.
- Cook, stirring, until the onions just turn golden, about 5 minutes.
- Add the tomatoes and juice, the stock, and the vinegar; bring to a boil.
- Return the meat to the pan; cover with foil.
- Cook in the oven until fork tender, about 1 1/2 hours.
- Turn the meat; add the sauerkraut and dried fruits.
- Cover; cook until the meat is very tender and the sauce is reduced, about 1 1/2 hours.
- Let stand 30 minutes.
- Slice the meat against the grain.
- Serve with sauce.
