Recipe Categories
Meat 
Beef Wine

James's Brisket Prunes Red Wine

2 tbl olive oil
3 x garlic cloves minced
4 x onions thinly sliced
1 x lean beef brisket - (6 to 8 lbs)
5 x carrots thinly sliced
1/2 cup minced parsley
1 can peeled tomatoes - (28 oz)
1 1/2 cup red wine - (to 2)
1 head garlic head cloves separated,
    unpeeled
    Salt to taste
    Freshly-ground black pepper to taste
1/2 lb pitted prunes - (1 cup)

 Method :
Heat the oven to 350 degrees.
Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook until soft, about 5 minutes.
Transfer the garlic mixture to a large, heavy roasting pot and place the meat on top, fat-side up. Add the carrots, parsley, the tomatoes and their juice, the wine and garlic cloves. Season to taste with salt and pepper. Bring to a boil, cover and bake until the meat is tender, 3 to 4 hours. Add the prunes the last 30 minutes of baking.
Transfer the beef to a wooden board and slice across the grain. Return to the pot, squeeze the garlic from the cloves into the sauce, and keep warm until serving.
This recipe yields 8 to 10 servings.