Red-Wine-Braised Brisket with Dried Fruit
2 cups robust red wine (I use Cabernet) – stock
5-6 lb. beef brisket (aka bottom round roast or pot roast) – $40.00
Paprika, kosher salt & pepper – stock
3 large onions (about 2 cups), chopped coarsely – $1.49
2 bay leaves – stock
3 sprigs of fresh thyme – $1.49
2 sprigs of fresh parsley – $0.99
6 carrots, peeled and cut into 1-inch chunks – $1.99
12-oz small new potatoes, quartered – $1.29
1 cup dried prunes – $4.19
1 cup dried tart cherries – $5.48
½-quart of low-sodium beef broth – stock
Grand total assuming “well-stocked” kitchen: $56.92
Cost per serving: $5.69
1. Preheat the oven to 325. Generously season the brisket with salt, pepper & paprika.
2. In a large Cast Iron 7-Quart Round Covered Casserole or oven-safe stock pot, bring wine to a boil over medium heat. Reduce flame and boil gently for about 10 minutes (uncovered) or until the liquid reduces by about 1/3.
3. Stir the onions into the wine. Layer the seasoned brisket on top of the onions, adding the bay leaves, thyme and parsley. Place the lid on the pot and bake for 2 hours.
4. After 2 hours, add the carrots, potatoes, prunes, cherries and beef broth. Cover and bake for 2 hours, or until brisket is tender.
5. Place brisket on a cutting board and trim & discard fat. Tent with foil and set aside.
6. Using a slotted spoon, remove the fruit and veggies to a large bowl; cover and set aside.
7. Discard the thyme stems, bay leaves and parsley stems.
8. Over a medium-high flame, bring the remaining braising liquid to a gentle boil (uncovered) and cook for 15-20 minutes until reduced by half. Stir frequently so your gravy doesn’t burn.
9. Slice brisket (against the grain) and serve with fruit, vegetables and gravy.