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Ginger Beef Brisket with Dried Fruit (Gluten-Free)
http://www.celiac.com/articles/21970/1/Ginger-Beef-Brisket-with-Dried-Fruit-Gluten-Free/Page1.html
Jen Cafferty
As the Founder of the Gluten Free Cooking Expo, Jen Cafferty works daily with people dealing with gluten intolerances. Jen is gluten-free and her two children and husband are also gluten-free. Providing classes and consulting to gluten-free clients in the Chicago area, Jen is an excellent resource for your gluten-free questions and concerns.

For More Information: Visit the Gluten Free Cooking Expo's Blog for more quick and easy quinoa recipes. For more Thanksgiving recipes go to www.gfreelife.com and download the Gluten-Free Dairy-Free Thanksgiving E-Cookbook
By Jen Cafferty
Published on 12/17/2009
 
This delicious recipe for brisket is easy to make and a nice alternative to traditional brisket recipes. The ginger and fruit pair beautifully with the richness of the meat.

This is a very yummy recipe that comes directly from the nice people at the Beef It’s What’s For Dinner website.  Try it when company is coming over an a cold winter night.  Makes 6-8 servings.

Ingredients
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

To Prepare
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.