Braised Veal Brisket With Dried Fruit

Total preparation and cooking time: 2-3/4 hours

» 2 to 2½ lb veal brisket
» 2 to 3 teaspoons vegetable oil
» 2 medium onions, thinly sliced (approximately 2 cups)
» 1 large clove garlic, crushed
» 1 teaspoon salt
» 1/2 teaspoon coarse ground black pepper
» 6 tablespoons apple juice
» 6 tablespoons water
» 3 large carrots, cut into 3 x ¼ x ¼ inch strips
» ¾ cup pitted prunes
» ½ cup dried apricots
» Apple juice
» 2 teaspoons cornstarch

1. Heat oven to 450º. In Dutch oven, heat 2 teaspoons oil over medium-high heat until hot. Place veal brisket in pan and brown on both sides. Remove brisket from pan; set aside.

2. Add remaining 1 teaspoon oil to pan, if necessary. Add onions and garlic; cook and stir over medium-low heat 5 minutes or until onions are tender. Place brisket, fat side up, on top of onions. Sprinkle with salt and pepper. Pour 6 tablespoons each apple juice and water around brisket.

3. Cover tightly and cook in 450º oven 30 minutes. Reduce oven setting to 325º, continue cooking 1 hour. Add carrots, parsnips, prunes and apricots to pan; continue cooking 30 minutes or until brisket and vegetables are tender. Remove brisket, vegetable and fruit from pan; keep warm.

4. Pour cooking liquid into 1 cup liquid measure; skim fat. Add enough apple juice to equal 1 cup. Dissolve corn starch in liquids; return to Dutch oven. Cook and stir over medium-high heat until thickened and bubbly.

5. Trim excess fat from brisket. Carve brisket across the grain into thin slices. Arrange veal on a platter with vegetables and fruits. Serve with sauce.

Makes 6 servings

Tips:
*Call ahead to make sure your meat manager had a veal brisket available. He may have to order one.
*Potatoes may be substituted for parsnips if you desire.
*For extra apple flavor, add a sliced tart baking apple to the brisket when you add the dried fruit.