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The Boston Globe

Food & dining

Recipe for red wine-braised brisket with prunes

Essdras M Suarez/Globe Staff

Serves 8

Coriander, cumin, ginger, and paprika round out the North African spice palate here. Red wine and beef stock make a savory braising liquid.

7tablespoons canola oil
3carrots, roughly chopped
2leeks, trimmed and halved lengthwise
3medium onions, quartered
1flat-cut beef brisket
(5 pounds)
Salt and pepper, to taste
1tablespoon whole
coriander, cracked with
the bottom of a pan
1teaspoon ground ginger
2teaspoons ground cumin
2teaspoons sweet paprika
1bottle red wine
1quart low-sodium
beef stock
cups pitted prunes
3bay leaves
2cinnamon sticks

1. Set the oven at 325 degrees.
Have on hand a roasting pan large enough to fit the meat and vegetables and deep enough for the braising liquid to cover much of the meat.

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2. In a large skillet over medium-high heat, heat 2 tablespoons of the canola oil. Add the carrots, leeks, and onions. Cook, stirring occasionally, for 10 minutes. Transfer to the roasting pan.

3. Add 2 additional tablespoons of the oil to the pan. Sprinkle the meat on both sides with salt and pepper. Set it in the pan and cook for 5 minute without disturbing. Turn and cook the other side for 5 minutes. Transfer to the roasting pan.

4. Add the remaining 3 tablespoons of oil to the pan. Add the coriander and toast for 3 minutes. Add the ginger, cumin, and paprika. Stir well and cook 1 minute more.

5. Pour in 1 cup of the wine. Cook, stirring, to release the sediment in the pan. Pour over the meat. To the meat, add the remaining wine and beef stock. Set the roasting pan over a burner and bring the liquid to a boil. Tuck the prunes, bay leaves, and cinnamon sticks in at the sides. The liquid should come about ¾ of the way up the meat. Cover tightly with heavy-duty foil and transfer to the oven.

6. Cook the brisket 3½ to 4 hours, turning the meat once, or until the meat slips off when picked up with a fork.

7. Remove the foil and let the meat sit for 5 minutes. Transfer to a
cutting board and slice thinly against the grain. Transfer to a large platter and cover with the cooking juices, prunes, carrots, and other vegetables. Serve the remaining cooking juices separately.

 Luke Pyenson

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