Recipe information
Yield
serves 10
Ingredients
3 tablespoons extra-virgin olive oil
5 pounds beef brisket
Coarse salt and freshly ground pepper
4 medium onions, halved and thinly sliced
4 garlic cloves, thinly sliced
1 can (28 ounces) whole peeled plum tomatoes, coarsely chopped, with juice
2 3/4 cups homemade or low-sodium store-bought beef stock
1/3 cup cider vinegar
1 bag (14 1/2 ounces) prepared sauerkraut, drained
1 cup pitted prunes
1 cup dried Black Mission figs
1 cup dried apricots
1 cup pitted dates
Preparation
Step 1
Preheat the oven to 400°F. Heat the oil in a large roasting pan over high heat. Season the beef with salt and pepper. Brown the beef in the pan all over, about 4 minutes per side. Transfer to a platter. Add the onions and garlic to the pan; reduce heat to medium. Cook, stirring, until the onions just turn golden, about 5 minutes. Add the tomatoes and juice, the stock, and the vinegar; bring to a boil.
Step 2
Return the meat to the pan; cover with foil. Cook in the oven until fork tender, about 1 1/2 hours. Turn the meat; add the sauerkraut and dried fruits. Cover; cook until the meat is very tender and the sauce is reduced, about 1 1/2 hours. Let stand 30 minutes. Slice the meat against the grain. Serve with sauce.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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