| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | CooksRecipes.com Store |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sweet and Sedery Pot Roast with Fruited Gravy

1 (4 to 5-pound) beef brisket

Salt and freshly ground pepper to taste

2 medium onions sliced
2 cups mixed dried fruit, chopped
1 1/2 cups beef broth or water
1 cup medium dry white wine

1. Season brisket with salt and pepper. Heat a large heavy pot over medium heat; add brisket and brown on all sides. Add the onions and cook over medium-low heat until softened and lightly caramelized, about 15 to 10 minutes.
2. Add the wine, broth and dried fruit; bring to a boil, reduce heat and simmer; covered, for 2 1/2 hours or until fork tender.
3. Remove roast from pot to slicing board and allow to set for 5 minutes before slicing.
4. Meanwhile, skim fat from gravy.
5. Arrange sliced brisket on a serving platter and ladle the fruited gravy on top.

Serves: 8 to 10.

Adapted from a recipe by Cynthia Mashioff of Lake Worth, Florida U.S.

||| Save this Recipe on Delicious |||