Recipe Categories
Meat 
Beef Wine

James's Brisket Dried Fruit Sweet Potatoes Red Win

2 tbl Vegetable Oil
3 x Onions, Chopped
4 x Cloves Garlic, Minced
1 tbl Paprika
3/4 tsp Ground Ginger
3/4 tsp Ground Coriander
1/2 tsp Ground Cumin
1/4 tsp Turmeric
1/4 tsp Cinnamon
1/4 tsp Cayenne
1/4 tsp Salt
1 pch Pepper
3 1/2 cup Chicken Stock
1 1/2 cup Dry Red Wine
3 tbl Liquid Honey
2 x Bay Leaves
4 lb Brisket, Single Side
1 cup Dried Apricots
2/3 cup Prunes, Pitted
2 x Baking Potatoes, Peeled, Cut Into Chunks
2 x Sweet Potatoes, Peeled, Cut Into Chunks

 Method :
In large saucepan, heat oil over medium heat; cook onions and garlic, stirring often, for 15 minutes or until very soft.
Meanwhile, in bowl, combine paprika, ginger, coriander, cumin, turmeric, cinnamon, cayenne, salt and pepper; stir half into onion mixture. Cook, stirring, for 30 seconds. Add stock, wine, honey and bay leaves; bring to boil. Remove from heat and let cool for 5 minutes.
Trim all but thin layer of fat from brisket. Rub remaining spice mixture over nonfat side. Place in large roasting pan, fat side up. Scatter apricots and prunes around brisket. Pour stock mixture over brisket. Cover with foil and bake in 325'F oven for 3 hours basting every 30 minutes.
Place potatoes around meat. Cover and bake, basting every 30 minutes, for 1 to 1-1/2 hours or until very tender. Let cool slightly. Cover and refrigerate for up to 24 hours. 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.