Brisket With Sherry And Raisins - cooking recipe

Ingredients

1 cup raisins
1 cup dry sherry
4 lbs beef brisket, tied
seasoned flour (for dredging)
3 onions, chopped
3 tablespoons olive oil
2 tablespoons tomato paste
1/2 cup beef broth
2 tablespoons red wine vinegar
2 tablespoons dark brown sugar
1 clove garlic, minced
buttered orzo pasta
steamed broccoli

Preparation

Let the raisins marinate in the Sherry for 1 1/2 hours.
Preheat oven to 310 degrees F (150C).
Pat the beef dry and dredge it in the flour.
In a large ovenproof casserole just large enough to hold the beef, heat the oil over moderately-high heat until it is smoking.
Brown the beef and transfer it to a plate.
Add the onions and garlic to the casserole and cook over moderate heat, stirring, until the onions are golden.
Return beef to casserole and add broth.
Bring to a boil and braise beef, covered, in oven (310F - 150C) for 1 1/2 hours Stir the tomato paste, sugar, vinegar and raisin mixture into the cooking liquid.
Bring liquid to boil and braise beef, covered, turning 2-3 times for 30 minutes to 1 hour more.
Transfer beef to a platter and keep it warm, covered loosely with aluminum foil.
Skim fat from cooking liquid and reduce to about 1 cup.
Season and keep warm.
Slice beef across grain and arrange slices on platter.
Pour some of the sauce over beef and serve remainder in sauceboat.