This beef brisket recipe is rich, and somewhat sweet, but not cloyingly so. The dish is best made ahead a day or two, so is perfect for an informal midweek company dinner or a family dish on a busy night. The dish is made in two stages, with the brisket simmering on the stove top in a dutch oven for a few hours, and then cooking for an additional time with the dried fruit and sweet potatoes. Add a salad and you have an easy, complete meal.
(Gluten free, Grain Free, Paleo, GAPS Option, Dairy Free, Egg Free, Soy Free, Nut Free, Refined Sugar Free)
Beef Brisket Recipe with Fruit and Sweet Potatoes
- 1 tablespoon olive oil
- 2 large onions sliced
- 2 cloves garlic thinly sliced
- 3-4 lb Alderspring Organic Grass Fed Brisket
- 2 cups water
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 medium sweet potatoes peeled and quartered lengthwise
- ½ cup dried prunes
- ¼ cup dried apricot halves
- Cook onions and garlic over low heat in a large Dutch oven until golden; remove and set aside.
- Brown brisket on all sides, then return onions to Dutch.
- Add water, salt and pepper. Bring to boil, then reduce heat and simmer on low for 2-2 1/2 hours.
- Add sweet potatoes and fruit. Cover tightly and simmer another 20-30 minutes until sweet potatoes are just tender (don’t overcook if you intend to reheat on another day; the sweet potatoes will get mushy).
- Remove brisket and thinly slice it across the grain. Layer the slices in a shallow casserole, then sweet potatoes and fruit on top.
- Skim any fat, then puree the pan juices until smooth. Pour over the fruit and sweet potatoes, cover tightly with plastic wrap and refrigerate overnight.
- Reheat the covered casserole the following day at 300 degrees F for 45 minutes.