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© Meredith Corporation. All rights reserved. Used with permission.
(3 1/2 lb. meat, 6 cups vegetables, 2 1/2 cups sauce)
Preheat oven to 325°F. Place wine in an 8-quart Dutch oven or oven-going pot. Bring to boiling; reduce heat. Boil gently, uncovered, for 8 to 10 minutes or until reduced by half. Meanwhile, generously season both sides of beef with salt, pepper, and paprika.
Stir onions into wine in pot. Top onions with brisket. Add bay leaves, thyme and parsley to pot. Pour enough broth over brisket to nearly cover. Cover with lid. Bake for 2 hours. Turn brisket over. Add carrots, potatoes, prunes and apricots to pot. Cover and bake for 2 hours more or until meat is tender.
Remove brisket, fruit and vegetables; cover with foil and set aside. Skim fat from cooking liquid. Bring cooking liquid in pot to boiling; reduce heat and boil gently, uncovered, for 20 to 30 minutes or until reduced by half. Season to taste with salt and pepper. Slice brisket against the grain and serve with vegetables, fruit and sauce.