• 5 pound boneless beef brisket, flat cut
• 1 tablespoon olive oil
• 1 1/2 cups chopped onions
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups apple juice or apple cider
• 12 dried figs or dried plums (prunes)
• 12 dried apricots
• 3 tablespoons crystallized ginger, chopped
• 2 tablespoons cornstarch dissolved in 1/4 cup water

Heat oil in large skillet over medium heat until hot. Brown brisket on all sides; remove from pan.

Add onions and garlic to pan; cook and stir 3 minutes or until onions begin to soften. Transfer onion mixture to 5-quart saucepot or dutch oven.

Place beef brisket fat side up on top of onions and garlic. Sprinkle with salt and pepper. Pour apple juice around brisket and bring to a boil. Cover tightly, reduce heat and simmer 2 hours.

Add figs, apricots, and ginger to pan. Continue cooking an addition 1 1/2 hours, or until brisket is fork tender. Remove brisket from pan; keep warm and strain cooking liquid, reserving fruit mixture.

Skim fat from cooking liquid. If necessary, continue cooking the liquid until the liquid is reduced to 2 cups. Stir in cornstarch mixture, and cook and stir over medium-high heat until thickened and bubbly.

Trim excess fat from brisket. Carve across the grain into thin slices.

 Meat -- Shabbat -- Brisket