Brisket with Dried Fruits

• 3 tablespoons extra-virgin olive oil
• 5 pounds beef brisket
• Coarse salt and freshly ground pepper
• 4 medium onions, halved and thinly sliced
• 4 garlic cloves, thinly sliced
• 1 can (28 ounces) whole peeled plum tomatoes, coarsely chopped, with juice
• 2 3/4 cups homemade or low-sodium store-bought beef stock
• 1/3 cup cider vinegar
• 1 bag (14 1/2 ounces) prepared sauerkraut, drained
• 1 cup pitted prunes
• 1 cup dried Black Mission figs
• 1 cup dried apricots
• 1 cup pitted dates

1. Preheat the oven to 400F.
2. Heat the oil in a large roasting pan over high heat.
3. Season the beef with salt and pepper.
4. Brown the beef in the pan all over, about 4 minutes per side.
5. Transfer to a platter.
6. Add the onions and garlic to the pan; reduce heat to medium.
7. Cook, stirring, until the onions just turn golden, about 5 minutes.
8. Add the tomatoes and juice, the stock, and the vinegar; bring to a boil.
9. Return the meat to the pan; cover with foil.
10. Cook in the oven until fork tender, about 1 1/2 hours.
11. Turn the meat; add the sauerkraut and dried fruits.
12. Cover; cook until the meat is very tender and the sauce is reduced, about 1 1/2 hours.
13. Let stand 30 minutes.
14. Slice the meat against the grain.
15. Serve with sauce.

extravirgin olive oil, beef brisket, salt, onions, garlic, tomatoes, beef stock, cider vinegar, sauerkraut, prunes, dried black, apricots, dates

Taken from www.epicurious.com/recipes/food/views/brisket-with-dried-fruits-392563 (may not work)