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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Meat Recipe

Braised Beef Brisket With Sweet Potato and Carrot

Amount Ingredient
3 tablespoons vegetable oil
3 medium onions, chopped
4 large cloves garlic, chopped
1 teaspoon paprika
1/2 teaspoon ground allspice
1/4 teaspoon dried crushed red pepper
3 1/2 cups chicken stock or canned broth
1 1/2 cups dry red wine
3 bay leaves
1  4-pound boneless first-cut beef brisket
1  6-ounce package dried apricots
1 1/2 cups pitted prunes
3 pounds sweet potato, peeled, cut into 1 1/2-inch pieces
6 large carrots, peeled, cut into 1 1/2-inch pieces
  minced fresh parsley

Preheat oven to 325 degrees F. Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onions and garlic and cook until beginning to brown, stirring frequently, about 15 minutes. Add 1 teaspoon paprika, allspice and crushed red pepper and stir 20 seconds. Add chicken stock, wine and bay leaves. Boil 10 minutes to blend flavors.

Sprinkle brisket with paprika and rub in. Add brisket to pot, fat side up. Add dried apricots and pitted prunes. Cover and bake 1 1/2 hours. Add sweet potatoes and carrots to pot. Cover and cook until brisket is very tender, about 2 1/2 hours longer. Remove from oven and let stand 20 minutes. Remove brisket from pot and slice thinly across grain. Arrange on platter. Degrease pan juices. Spoon pan juices over meat. Arrange fruit and vegetables around meat. Garnish with minced fresh parsley and serve.

8 servings

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