Paleo-Local Brisket - September 16, 2012

This was a local ingredients version of Sylvia's traditional brisket recipe, substituting in-season fruits and other ingredients for the usual catchup, ginger ale, and Lipton onion soup mix. It was fabulous and even Murray loved it.

3 lb. local grass-fed brisket
2 large onions, chopped
1 peach
1 nectarine
2 pears
1 apple
ground cloves
ground cinnamon
salt
pepper
bunch parsley
few leaves basil (5)
olive oil
balsamic vinegar
1 ½ cups prune juice
1 ½ cups water
10 Yukon Gold potatoes, med./small
6 medium carrots

Preheat oven to 350.

1. Pat dry meat. Generously salt and pepper it on both sides. Add 3 tblsp olive oil to heavy pan over high heat. Seer brisket until browned and a little crisp, about 3-4 minutes/side. Remove brisket.

2. Add chopped onions to pan. Add ¼ tsp. salt. Cook on high 3-4 minutes until soft. Reduce to low. Cook for 5-10 minutes.

3. Seed and roughly chop all of the fruit. Also roughly chop bunch parsley (stems removed.) When onions slightly caramelized add the fruit and parsley. Cook on high heat 2-3 minutes.

4. Remove about ⅔ of the onion fruit mixture from the pan. Then add meat to the pan. Add prune juice, water, 3 tblsp. balsamic vinegar, ¼ tsp. of cloves, and ¼ tsp. of cinnamon. Place onion fruit mixture back on top of the meat and cook on high heat until it starts to boil.

5. Cover and put in oven.

6. Peel and quarter potatoes. Peel and chop carrots into 1 ½ “ sticks. Steam them until al dente, about 20 minutes.