Aunt Annette's Holiday Brisket - Edible Nashville

Name: Aunt Annette's Holiday Brisket - Edible Nashville
Ingredients: 1 (3 to 4 pounds) brisket flat; 2 tablespoons canola oil; 1 large onion, peeled and finely chopped; 4 carrots, trimmed and peeled (1 diced and 3 cut crosswise into 3-inch chunks); 2 ribs celery, finely chopped; 2 cloves garlic, peeled and finely chopped; 1/4 cup chopped fresh flat-leaf parsley; 1 1/2 cups sweet kosher Concord grape wine (such as Manischewitz), or 1½ cups dry red wine plus ¼ cup granulated or brown sugar; 2 dried bay leaves; 2 to 3 cups beef or chicken broth or stock (preferably homemade or low-sodium) or water; 1 1/2 cups dried apricots; 1 1/2 cups pitted prunes; 1 cup golden raisins

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“Long before my indoctrination into barbecue, I ate brisket. So did every other Jewish kid in the neighborhood. Brisket was the ultimate holiday dish, and nobod

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Ingredients

1 (3 to 4 pounds) brisket flat
2 tablespoons canola oil
1 large onion, peeled and finely chopped
4 carrots, trimmed and peeled (1 diced and 3 cut crosswise into 3-inch chunks)
2 ribs celery, finely chopped
2 cloves garlic, peeled and finely chopped
1/4 cup chopped fresh flat-leaf parsley
1 1/2 cups sweet kosher Concord grape wine (such as Manischewitz), or 1½ cups dry red wine plus ¼ cup granulated or brown sugar
2 dried bay leaves
2 to 3 cups beef or chicken broth or stock (preferably homemade or low-sodium) or water
1 1/2 cups dried apricots
1 1/2 cups pitted prunes
1 cup golden raisins