Submitted by Phyllis Cantor

Note: This brisket is better after a day or two when the flavors have blended, and it freezes very well.

Ingredients:       

• 1 bag (about 4 oz.) pitted prunes
• 1 bag (about 4 oz.) dried apricots

combine the fruits in a bowl and cover with warm water to soften

• 1/2 cup granulated sugar
• 1 4 to 6 pound brisket, nicely trimmed
• garlic powder to taste
• 1 teaspoon salt
• Pepper to taste
• 1 granny smith apple peeled, seeded and sliced
• 1 navel orange peeled, seeded and sectioned
• 1 cup concord grape wine
• 1 medium carrot, finely chopped
• 1 large onion, finely chopped
• 1/2 tsp. ground ginger
• 1 tsp. cinnamon

Cooking directions:

1. Preheat oven to 350 degrees.  
2. Soften the prunes and apricots, then add the sugar and set aside. Rub the brisket on both sides with the garlic powder, salt and pepper.
3. In a roasting pan, on the stove, brown the brisket lightly –top side first, then the bottom side. Pour the prune mixture over the meat.
4. Top the brisket with apple slices, orange sections, wine, chopped carrot, chopped onion, ginger and cinnamon and lightly sprinkle with salt if desired.
5. Bake at 350 degrees, tightly covered, for 3 1/2 to 4 hours or until tender. Baste with pan juices and remove cover for last 15 minutes.
6. Slice the meat and cover with the pan juices. Cover and refrigerate or freeze until ready to serve. Preheat and enjoy. Serves 6 to 8 people.