Ingredients
- 3½ pounds thin cut beef brisket
- ¾ tsp salt
- ¼ tsp pepper
- 2 tbs oil
- 2 onions, thinly sliced
- 1 cup beef broth
- 3 tbsp each balsamic vinegar and honey
- ½ tsp each ground cloves, cinnamon and ginger
- 2 pounds sweet potatoes, peeled, cut in chunks
- 1 cup each prunes and apricots
Make it step by step
- Heat oven to 350°F.
- Season brisket with ¼ tsp salt and pepper.
- Heat oil in a skillet or Dutch oven.
- Add brisket, brown 5 minutes on each side.
- Remove.
- Add onions to pan drippings, saute 5 minutes or until golden.
- Mix broth, vinegar, honey, spices and remaining salt in a bowl.
- Remove pan from heat.
- Put meat on onions, add broth mixture and cover tightly.
- Bake 2 hours.
- Put potatoes and fruit around beef.
- Cover tightly, bake 1 hour or until beef and potatoes are tender.
- Transfer beef to a cutting board.
- Remove potatoes and fruit with a slotted spoon to a serving platter.
- Cut meat in thin slices across the grain.
- Skim fat off pan juices, spoon juices over beef, potatoes and fruit.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.