Thanks to Ann M. of New York for providing us with this rich and savory dinner recipe.
Double piece of brisket
1 cup water
One onion, sliced
2 beef bouillon cubes
½ cup red wine
Salt and pepper
1 ½ cup of your favorite Bella Viva dried fruits, soaked overnight.
Heat up some cooking oil in a pan and brown both sides of the brisket. Use the same pan and add the wine, simmer until reduced. Put the brisket in a roasting pan, add sliced onion on top and then pour the beef stock and reduced wine over it. Cover tightly with aluminum foil. Roast at 325° Fahrenheit, check after 2 hours. Add fruit and continue cooking until meat is tender.