The perfect Rosh Hashanaha recipe for beef brisket. Made with sweet dried fruits and a little spicy crystalized ginger.
Ginger Beef Brisket with Dried Fruits
Servings
6 Servings
Ingredients
- 5 pound boneless beef brisket flat cut
- 1 tablespoon olive oil
- 1-1/2 cups chopped onions
- 3 Cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 cups apple juice or apple cider
- 12 dried figs or dried plums
- 12 dried apricots
- 3 tablespoons crystallized ginger chopped
- 2 tablespoons cornstarch dissolved in 1/4 cup water
Instructions
- 1 Heat oil in large skillet over medium heat until hot. Brown brisket on all sides; remove from pan.2 Add onions and garlic to pan; cook and stir 3 minutes or until onions begin to soften. Transfer onion mixture to 5-quart saucepot or Dutch oven.3 Place beef brisket fat side up on top of onions and garlic. Sprinkle with salt and pepper. Pour apple juice around brisket; bring to a boil. Cover tightly; reduce heat and simmer 2 hours.4 Add figs, apricots and ginger to pan. Continue cooking an additional 1 to 1-1/2 hours or until brisket is fork tender.5 Remove brisket from pan; keep warm. Strain cooking liquid, reserving fruit mixture.6 Skim fat from cooking liquid. If necessary, continue cooking the liquid until reduced to 2 cups. Stir in cornstarch mixture. Cook and stir over medium-high heat until thickened and bubbly.7 Trim excess fat from brisket. Carve brisket across the grain into thin slices. Arrange beef on platter with fruit. Serve with sauce.
- Source: www.beefitswhatsfordinner.com
Great recipes, I love the ginger in this recipe.
This was very good! I had to substitute powdered ginger for the crystallized so it would have been even better, but I was very happy with the results–and so was my husband!
This sounds delicious and will definitely try it. I like the tangy apricots and the robust crystallized ginger as a flavor counterpoint. It’s hard to rate since I haven’t actually tasted it, but give it a 5 just because it sounds so wonderful.