serves 6
1 tbsp vegetable oil
2 large onions, sliced
2 1/2 to 3-pound beef brisket
2 cups water
3/4 tsp salt
1/4 tsp ground black pepper
6 medium sweet potatoes, peeled and quartered lengthwise
1/2 cup dried prunes
1/4 cup dried apricot halves
In a large Dutch oven or cooking pot, cook onions over low heat, stirring occasionally, until golden. Remove onions to a bowl and set aside.
Brown the brisket well on all sides in the same pot.
Return onions and their drippings to the pot; add the water, salt and pepper. Bring liquid to a boil, reduce heat, cover, and simmer 1 to 1 1/2 hours or until the brisket is almost tender.
Add the sweet potatoes, prunes, and apricot halves. Cover pot and continue cooking until the sweet potatoes are tender, abut 20 to 25 minutes.
Remove brisket from the pot and slice it thinly across the grain. Transfer the sliced meat to a large, shallow casserole dish with the slices overlapping one another. Using a slotted spoon, scoop the fruits and potatoes from the pot and layer over the brisket.
Skim fat from sauce in pot and transfer to a blender and puree until smooth. Pour sauce over the meat, cover the casserole dish, and refrigerate overnight.
To reheat the brisket, remove from refrigerator and bring it to room temperature.
Preheat oven to 350*F (175*C). Place covered casserole dish in over and heat for 20 to 25 minutes.
