1 cup chopped dried apricots, divided
1 cup canned diced tomatoes, divided
2 teaspoons ground cumin
1 teaspoon salt, divided
1 clove garlic
1/4 teaspoon ground cinnamon
1 medium onion, thinly sliced
2 large carrots, cut into 1-inch pieces
1 small beef brisket (about 2 to 3 pounds), trimmed of fat
1/2 teaspoon black pepper
1 1/2 cups low-sodium beef broth
2 tablespoons cornstarch
2 tablespoons cold water
Chopped parsley (optional)
Preheat oven to 325°F.
Combine 1/2 cup chopped apricots, 1/2 cup tomatoes, cumin, 1/2 teaspoon salt, garlic, and cinnamon in food processor. Process using on/off pulses until coarsely combined.
Place onion and carrots on bottom of roasting pan. Place brisket on top. Cut several small slits across top of brisket; gently spoon apricot mixture into slits. Sprinkle brisket with remaining 1/2 teaspoon salt and pepper. Spread remaining 1/2 cup diced tomatoes over brisket; top with remaining 1/2 cup apricots. Drizzle broth over brisket. Cover with foil.
Roast 2 to 2 1/2 hours. Transfer brisket to carving board; tent with foil and let stand 15 minutes.
Pour pan juices and vegetables into medium saucepan. Stir cornstarch into water in small bowl until smooth and well blended. Stir into pan juices; simmer until thickened, about 5 minutes.
Carve brisket crosswise into thin slices; serve with onion, carrots, tomatoes, apricots, and pan juices. Sprinkle with parsley, if desired.
Yield: 8 servings.
Serving size: 1/8 of recipe.
Nutrition Facts Per Serving:
Calories: 177
Carbohydrates: 17 g
Protein: 20 g
Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 53 mg
Sodium: 380 mg
Fiber: 2 g
Exchanges per serving:
3 Meat.