Braised Veal Brisket With Dried Fruit

2 to 2-1/2 lb. veal brisket

2 to 3 tsp. vegetable oil

2 medium onions, thinly sliced (approx. 2 c.)

1 large clove garlic, crushed

1 tsp. salt

1/2 tsp. coarse grind black pepper

6 TBS. apple juice

6 TBS. water

3 large carrots, cut into 3 x 1/4 x 1/4 inch strips

3/4 c. pitted prunes

1/2 c. dried apricots

Apple juice

2 tsp. cornstarch

Heat oven to 450 degrees. In Dutch oven, heat 2 teaspoons oil over medium-high heat until hot. Place veal brisket in pan and brown on both sides. Remove brisket from pan; set aside.

Add remaining 1 teaspoon oil to pan, if necessary. Add onions and garlic; cook and stir over medium-low heat 5 minutes or until onions are tender. Place brisket, fat side up, on top of onions. Sprinkle with salt and pepper. Pour 6 tablespoons each apple juice and water around brisket.

Cover tightly and cook in 450 degree oven 30 minutes. Reduce oven setting to 325 degrees, continue cooking 1 hour. Add carrots, parsnips, prunes and apricots to pan; continue cooking 30 minutes or until brisket and vegetables are tender. Remove brisket, vegetables and fruit from pan; keep warm.

Pour cooking liquid into 1 cup liquid measure; skim fat. Add enough apple juice to cooking liquid to equal 1 cup. Dissolve cornstarch in liquids; return to Dutch oven. Cook and stir over medium-high heat until thickened and bubbly.

Trim excess fat from brisket. Carve brisket across the grain into thin slices. Arrange veal on platter with vegetables and fruits. Serve with sauce. Makes six servings.