This gingered roast brisket with beer and dried fruit was inspired by a scene we see every time we drive into town. Along the road between us and our “grocery store town” is an old homestead with a few apricot trees. These trees must be very old, and in spite of no longer being cared for, still produce some fruit nearly every year. The apricots are very small, with a big center stone, but are sweet and rich tasting. A smaller plum tree has delectable fruit, also small, but very flavorful. This recipe uses dried apricots and prunes (dried plums). The ginger provides a bit of zing while the fruit and marmalade a caramelized sweetness.
(Dairy Free, Egg Free, Nut Free)
Gingered Roast Brisket with Beer and Dried Fruit
- 2 onions diced
- 1 clove garlic finely minced or pressed
- 2-3 lb Alderspring Organic Grass Fed Brisket
- 1 20 oz beer
- 1 cup dried apricots
- 2 tablespoons orange marmalade
- 1 tablespoon grated lemon peel
- ¾ teaspoon ginger ground
- ½ teaspoon Worchestershire sauce
- 1 cup dried pitted prunes
- 3 tablespoons brown sugar firmly packed
- 1/8 cup lemon juice
- ½ teaspoon cinnamon
- ½ teaspoon ground black pepper
- Preheat oven to 300 degrees F.
- Sprinkle half of onions and garlic on bottom of baking dish to cover an area about the size of the brisket. Set brisket on top of these, and cover with remaining onion and garlic.
- Roast about 3 hours.
- Combine remainder of ingredients and bring to boil in a saucepan over medium high heat.
- Spread mixture over brisket.
- Cover and continue roasting for 1 hour.
- Let rest about 20 minutes.
- Slice thin. Serve on a platter with fruit and sauce.
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