FRUITED BRISKET WIT APRICOTS AND APPLES

Reprinted with permission from The New American Cooking by Joan Nathan, published by Alfred A. Knopf and available in bookstores. Winner of a James Beard Award and IACP award.

(Serves 8-10)

2 tablespoons vegetable oil 2 chopped onions 4 cloves garlic 1 tablespoon dried ginger 1 5-6 pound brisket Salt and pepper to taste

2 apples, chopped (about 2 cups) 1 cup dried apricots, halved 1 cup dried plums, pitted 1/2 cup dried cranberries 1 - 2 cups apple juice 1 - 2 cups canned beef or chicken broth

Preheat the oven to 350°F. Brown the onion, the garlic, and the ginger in the oil until the onion is golden. Scatter the onions in the roasting pan. Season the brisket with salt and pepper and gently lay on top of the onions. Add the chopped apples, chopped apricots, dried cranberries, chopped pitted prunes and enough apple juice and beef or chicken broth to almost cover the brisket. Cover the roasting pan with a lid or aluminium foil and bake for 3 hours. Remove the brisket, cool, and refrigerate overnight. Just before serving, reheat the oven to 350°F. While the brisket is still cold, skim off any fat that has accumulated on top, and slice off the excess fat. Slice the meat against the grain, place in a baking dish with the reserved juices, cover and reheat for about a half hour. Remove from the pan to a platter, surrounded by the fruits and the sauce. Serve this with potato pancakes or noodles.

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