MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot Brisket
 Categories: Fruits, Beef, Vegetables, Herbs
      Yield: 8 servings
 
      1 c  Chopped dried apricots;
           Divided
      1 c  Canned diced tomatoes;
           Divided
      2 ts Ground cumin
      1 ts Salt; divided
      1    Clove garlic
    1/4 ts Ground cinnamon
      1 md Onion; thin sliced
      2 lg Carrots; in 1" pieces
      3 lb Beef brisket; trimmed of
           - fat
    1/2 ts Black pepper
  1 1/2 c  Beef broth
      2 tb Cornstarch
      2 tb Cold water
           Chopped parsley (optional)
 
  Set oven @ 325°F/165°C.
  
  Combine 1/2 cup chopped apricots, 1/2 cup tomatoes,
  cumin, 1/2 teaspoon salt, garlic, and cinnamon in food
  processor. Process using on/off pulses until coarsely
  combined.
  
  Place onion and carrots on bottom of roasting pan. Place
  brisket on top. Cut several small slits across top of
  brisket; gently spoon apricot mixture into slits.
  Sprinkle brisket with remaining 1/2 teaspoon salt and
  pepper. Spread remaining 1/2 cup diced tomatoes over
  brisket; top with remaining 1/2 cup apricots. Drizzle
  broth over brisket. Cover with foil.
  
  Roast 2 to 2 1/2 hours. Transfer brisket to carving
  board; tent with foil and let stand 15 minutes.
  
  Pour pan juices and vegetables into medium saucepan.
  Stir cornstarch into water in small bowl until smooth
  and well blended. Stir into pan juices; simmer until
  thickened, about 5 minutes.
  
  Carve brisket crosswise into thin slices; serve with
  onion, carrots, tomatoes, apricots, and pan juices.
  Sprinkle with parsley, if desired.
  
  RECIPE FROM: https://www.diabetesselfmanagement.com
  
  Uncle Dirty Dave's Archives
 
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