Title: Sweet New Year Brisket/honey & Apricots
Categories: Jewish Newyear Meat
Yield: 8 Servings

4	lb	Brisket of beef, trimmed of excess fat
	ds	Kosher salt to taste
	ds	Coarsely ground pepper to taste
1 1/2	lb	Onions, chopped
4		Garlic cloves, minced
1/4	c	Cider vinegar
2	tb	Brown sugar
3		Inch cinnamon stick
8	oz	Dried apricot halves
1/2	c	Chopped fresh Italian parsley
2 1/2	c	Water
1/2	c	Honey

Season the brisket on both sides with salt and pepper to taste. Brown the brisket four inches from the high flame of a broiler or over a very hot grill. Set aside.

Meanwhile, over medium high heat heat a large iron skillet (with a lid) or a Dutch over large enough to hold the brisket. When it is hot, add the onions, a pinch of salt and stir. Cover and cook for two minutes. Stir and cover again, continuing to stir every two minutes until the onions are golden brown, about six minutes.

Mix in the garlic, vinegar, brown sugar, cinnamon stick, apricots, parsley and 2 1/2 cups water. Bring to a boil. Place brisket, along with any liquid that has collected around it, into the pan, cover and simmer for two hours, turning occasionally, until the meat is tender. (No total time given in recipe) Remove meat to a cutting board and allow it to cool for ten minutes.

Meanwhile skim fat from the surface of the cooking liquid and remove the cinnamon stick. Stir in the honey and adjust the seasoning with more salt and pepper.

Slice the brisket against the grain in 1/4 inch slices and return to the sauce if you are holding it for any length of time.

Served topped with sauce and serve additional sauce on the side.

Per Serving: 591 cal; 53 gm protein; 62`gm carbo; 15 gm fat; 154 mg chol; 5 gm sat fat; 274 sodium.

Washington Post September 11, 1996

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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