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10 lb Beef brisket (note: yield on brisket reduces by 1/2 - 2/3 times raw weight after fat is trimmed and nice pieces are salvaged)
1/2 c Potato starch
1/4 c Margarine
1 lg Onion; coarsely chopped
2 Leeks; cleaned and sliced
1 lb Carrots; cut into large chunks
1/2 Head celery; cut into large chunks
1 sm Tomato; chopped
2 ts Garlic; chopped
5 Bay leaves
2 ts Thyme
4 c Mogan David wine
1 lb Prunes
1 lb Dried apricots
Pre-heat oven to 350 degrees.
Coat brisket with potato starch, kosher salt and pepper to taste.
Melt margarine in dutch oven and brown brisket. When browned, remove brisket and brown vegetables with garlic, bay leaves, thyme and additional salt and pepper. Remove vegetables and deglaze pan with wine.
Return all browned items along with the dried fruit to the dutch oven. Add approximately 2 cups of water.
Roast for 2 1/2 hours covered. Uncover and roast for an additional 1 1/2-2 1/2 hours or until meat is very tender. You may have to add more water as it evaporates. This can be made a day ahead. The meat slices much nicer when cold then warm gently in a low temp. oven.
Gravy: Take fruit and veggie out of liquid and whiz 1/2 the amount of the veggie and fruit with the liquid. Place the remaining fruit and veggies on brisket.