BEEF ROAST WITH FRUIT
The sweetness of the peaches and pears complements the hearty beef flavor beautifully in this easy one-dish recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h55m
Yield 8
Number Of Ingredients 11
Steps:
- Trim fat from beef.
- Cook beef in nonstick Dutch oven over medium heat until brown on all sides; drain. Sprinkle with salt and pepper. Add wine, onions and tomatoes. Heat to boiling; reduce heat. Cover and simmer 3 hours.
- Add yams, peaches and pears. Cover and simmer about 30 minutes or until yams and meat are tender.
- Remove beef, fruit and vegetables; keep warm. Skim any fat from liquid in Dutch oven. If necessary, add enough water to liquid to measure 2 cups.
- Mix cornstarch and cold water; gradually stir into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with beef, fruit and vegetables. Garnish with chopped fresh parsley if desired.
Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 85 mg, Fiber 3 g, Protein 33 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg
BRISKET BRAISED WITH DRIED FRUIT
This is a delicious brisket recipe, with the beef turning meltingly tender and accompanied by a rich/tart/savoury/sweet sauce made of the beef drippings and the dried fruit.
Provided by evelynathens
Categories One Dish Meal
Time 3h50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Pat brisket dry.
- Heat the oil over moderately-high heat until rippling and brown the brisket on all sides.
- Transfer it to a plate and season.
- In the remaining oil, saute onion and garlic for 3 minutes and add brisket, any juices that have accumulated on plate and wine.
- Bring to a boil and braise, covered, over low heat, for 3 hours and 30 minutes, or until it is almost tender.
- Let apricots, apples, raisins and currants plump in 1 ½ cups hot water for 1 hour and drain fruit, reserving water.
- In a small, dry skillet, brown the flour over moderately-high heat, stirring constantly, and remove from heat.
- Add reserved water to brisket and whisk in browned flour.
- Add fruit and simmer, covered, 45 minutes, or until fruit is soft and brisket is very tender.
- Let cool, uncovered, for 30 minutes.
- Slice brisket very thin across grain and serve with fruit and sauce.
- It will be even more flavourful if chilled overnight and reheated in sauce over moderately-low heat.
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