Beef Brisket Braised With Prunes In A Wine Sauce Recipe

• 2 Tbsp. extra virgin olive oil
• 3 x garlic cloves chopped
• 4 x onions thinly sliced
• 1 x lean beef brisket - (6 to 8 lbs)
• 5 x carrots thinly sliced
• 1/2 c. chopped parsley
• 1 can peeled tomatoes - (28 ounce)
• 1 1/2 c. red wine - (to 2)
• 1 head garlic head cloves separated, unpeeled Salt to taste Freshly-grnd black pepper to taste
• 1/2 lb pitted prunes - (1 c.)

1. Heat the oven to 350 degrees.
2. Heat the oil in a large skillet over medium heat.
3. Add in the garlic and onions and cook till soft, about 5 min.
4. Transfer the garlic mix to a large, heavy roasting pot and place the meat on top, fat-side up.
5. Add in the carrots, parsley, the tomatoes and their juice, the wine and garlic cloves.
6. Season to taste with salt and pepper.
7. Bring to a boil, cover and bake till the meat is tender, 3 to 4 hrs.
8. Add in the prunes the last 30 min of baking.
9. Transfer the beef to a wooden board and slice across the grain.
10. Return to the pot, squeeze the garlic from the cloves into the sauce, and keep hot till serving.
11. This recipe yields 8 to 10 servings.

extra virgin olive oil, garlic, onions, lean beef brisket, carrots, parsley, tomatoes, red wine, garlic, prunes

Taken from cookeatshare.com/recipes/beef-brisket-braised-with-prunes-in-a-wine-sauce-81680 (may not work)