Bake & Roast

1. Preheat oven to 350 degrees F. Pat brisket dry. Sprinkle with salt and pepper. In a large Dutch oven or oven-safe pot, heat oil over high heat. Sear the meat on all sides (about 7 minutes per side), then transfer to a plate.

2. Lower heat to medium and add carrots, leeks, and garlic to the pan and cook until slightly softened, about 8 to 10 minutes, stirring occasionally.

3. Return meat to the pot. Add broth and wine, cover, and bake for 1 1/2 hours. Addapricots and prunes, cover, and return to oven to cook until brisket is very tender(the strands in the meat should spread apart slightly when pressed, withoutactually breaking apart), about 1 to 1 1/2 hours more.

4. Transfer brisket to a platter and let rest,tented with foil, for 30 minutes.

5. While brisket rests, place pot with the juices on the stovetop and heat overmedium-high heat to reduce juices by about half, about 15 to 18 minutes.

6. Cut brisket into thin slices (about 3/8-inch thick) against the grain. Just before serving, place brisket slices in pan with reduced juices and heat for a few minutes to warm through.

7. To serve, transfer meat and sauce to a serving platter. Garnish with parsley sprigs if desired.

Source: Hannaford fresh Magazine, March - April 2014