Beef Brisket with Merlot and Prunes

Name: Beef Brisket with Merlot and Prunes
Yield: Makes 8 servings
Ingredients: 1 (4- to 4 1/2-pound) flat-cut (also called first-cut) beef brisket, trimmed of most fat; 2 tablespoons olive oil; 1 (14 1/2-ounce) can diced tomatoes in juice, preferably fire-roasted; 1 cup merlot or other dry red wine; 2 pounds onions, sliced; 4 medium carrots, peeled and thinly sliced; 16 garlic cloves, peeled; 1 1/2 cups pitted large prunes (about 8 ounces); 1 tablespoon finely chopped fresh thyme; 1/2 cup plus 1 tablespoon prune juice; 3 tablespoons plus 1 teaspoon balsamic vinegar; 2 tablespoons chopped fresh flat-leaf parsley

November 7, 2012

Need a festive centerpiece for a holiday dinner? Choose this recipe, which calls for a tender cut of inexpensive meat. Although the instructions seem complex, preparation time and effort can be considerably reduced with some advance planning so that the day of serving, all you need to do is reheat.

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