1 (4 to 5-pound) beef brisket
Salt and freshly ground pepper to taste
2 medium onions sliced
2 cups mixed dried fruit, chopped
1 1/2 cups beef broth or water
1 cup medium dry white wine
Season brisket with salt and pepper. Heat a large heavy pot over medium heat; add brisket and brown on all sides. Add the onions and cook over medium-low heat until softened and lightly caramelized, about 15 to 10 minutes.
Add the wine, broth and dried fruit; bring to a boil, reduce heat and simmer; covered, for 2 1/2 hours or until fork tender.
Remove roast from pot to slicing board and allow to set for 5 minutes before slicing.
Meanwhile, skim fat from gravy.
Arrange sliced brisket on a serving platter and ladle the fruited gravy on top.
Serves: 8 to 10.