Beef Brisket with Roasted Grapes

Lengthy, but this could be the best brisket you'll ever taste. Great for dinner parties because it can be prepared the day before.

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Ingredients:

• 1 5-6 lb beef brisket
• 2 tbsp cooking oil
• 1 lb onions, chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ground ginger
• 2 cups good red wine
• 1 14 oz can beef broth
• 1 lb carrots, peeled
• 1 lb pearled onions; peeled, or chopped onions
• 4 cups seedless red grapes
• 2 tsp dried thyme
• 1/4 cup cooking oil
• 1/4 cup all purpose flour

Method

Preheat oven to 350 degrees. Trim excess fat from brisket and set aside. In a roasting pan with cover, cook chopped onions and garlic in hot oil until onions are tender, about 10 minutes. Add ginger and cook for 1 minute more, then remove from heat. Season brisket with salt and pepper, then place brisket on onion mixture. Add wine and broth. Cover and roast for 2 hours. Remove cover, add carrots, and continue roasting uncovered for 45 minutes. Remove brisket from oven and stir in pearl onions. Cover and let stand for 30 minutes. Transfer meat and vegetables to storage container. Place meat and vegetables in one container and pan juices in another. Before serving, preheat oven to 375 degrees. Remove fat from pan juices and discard. Transfer juices to saucepan, boil gently, uncovered, for 20 minutes until reduced to 2 1/2 cups. While brisket is cold, slice off any excess fat. Slice meat against grain and slice carrots diagonally in 2 inch pieces. Return brisket and vegetables to roasting pan. Add grapes, herbs and reduced juices. Cover and reheat in oven for 45 minutes. To prepare gravy, using a small saucepan, combine oil and flour. Stir in pan juices. Cook and stir until thickened and bubbly, then cook for one more minute.

Notes:

Number of servings: 6

Submitted By: theroyalpuness
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