Beef Brisket with Merlot & Prunes

Photo by Marcus Nilsson Photography.

2 ¼ poundsFlat-cut beef brisket, trimmed of excess fat
1 TablespoonOlive oil
1 poundOnions, sliced
3 mediumCarrots, peeled, thinly sliced
6 clovesGarlic, peeled
1 cupTaylor Brothers Pitted Dried Plums (prunes)
1 14-ounce canFire roasted tomatoes in juice
1 cupMerlot or other dry red wine
1 teaspoonDried thyme
3 TablespoonsTaylor Brothers Prune Extract (or reduced prune juice)
3 TablespoonsBalsamic vinegar
2 TablespoonsFinely chopped fresh parsley


Position rack in bottom third of oven and preheat to 325�F. Pat brisket dry; sprinkle all over with salt and pepper. Heat oil in heavy skillet over high heat. Add brisket and cook until deep brown, about 6 minutes per side.

Transfer brisket, fat side up, to large roasting pan or casserole. Distribute onions, carrots, garlic and prunes around brisket.

Add other ingredients to skillet. Over low heat, stir and scrape up any browned bits. Pour mixture over brisket. Cover and place in oven.

Braise brisket until tender, about 2 hours 15 minutes. Baste twice during cooking. Use a slender metal pin, like a turkey lacer, to check whether the brisket is tender. Insert the pin into the thickest part; if it meets no resistance, the meat is done.

Remove brisket from roasting pan, scraping off juices. Cover brisket to keep warm.

Place pan juices and vegetables into processor and puree. Return puree to pan and keep warm. Correct seasoning.

Serve slices of brisket topped with the sauce.

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