How the Grinch Stole Christmas: A Holiday Party
Let’s Carve the Roast Beast!
This brisket is a family tradition in Natasha’s house. This dish is extremely tasty, juicy, super moist, and easy. This is sure to be a hit at any dinner party!
Heat a large dutch oven on the stove top and sear both sides of the meat. Pre-heat your oven to 275 degrees. Once both sides are browned add the carrots, celery and onion. Next add the dried fruit and the liquids. Place the dutch oven in the oven and cover the meat. Cook for 3 hours, then check the meat and turn it over so that both sides are absorbing the delicous liquid. Place the brisket back in the oven and cook it for another 2 hours. This meat will be fall off of your fork tender!
- 4 large carrots, cut into large pieces
- 4 celery stalks, cut into large pieces
- 1 large red onion, cut into large pieces
- 6 prunes
- 6 apricots
- 3 lb lean brisket meat
- ½ c organic beef stock
- ½ c red zinfindel (or other fruit forward wine)