5 pound boneless beef brisket, flat cut
1 tablespoon olive oil
1-1/2 cups chopped onions
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups apple juice or apple cider
12 dried figs or dried plums
12 dried apricots
3 tablespoons crystallized ginger, chopped
2 tablespoons cornstarch dissolved in 1/4 cup water
Heat oil in large skillet over medium heat until hot. Brown brisket on all sides; remove from pan.
Add onions and garlic to pan; cook and stir 3 minutes or until onions begin to soften. Transfer onion mixture to 5-quart saucepot or Dutch oven. Place beef brisket fat side up on top of onions and garlic. Sprinkle with salt and pepper. Pour apple juice around brisket; bring to a boil. Cover tightly; reduce heat and simmer 2 hours.
Add figs, apricots and ginger to pan. Continue cooking an additional 1 to 1-1/2 hours or until brisket is fork tender. Remove brisket from pan; keep warm. Strain cooking liquid, reserving fruit mixture.
Skim fat from cooking liquid. If necessary, continue cooking the liquid until reduced to 2 cups. Stir in cornstarch mixture. Cook and stir over medium-high heat until thickened and bubbly.
Trim excess fat from brisket. Carve brisket across the grain into thin slices. Arrange beef on platter with fruit. Serve with sauce.