3 T. vegetable oil
3 - 3 1/2 pounds brisket
about 1/2 c. flour
salt and freshly ground pepper, to taste
2 onions, sliced thinly
3 shallots, sliced
1 large clove garlic, crushed
2 t. chopped fresh thyme or 1/2 t. dried thyme
1 c. dry red wine
2 c. beef broth or 2 c. water and 2 t. beef bouillon
6 - 8 parsley stems and 1 bay leaf tied together
1/2 c. dried pears or peaches
1/2 c. dried apples

1. Place vegetable oil in large covered stock pot, big enough for brisket to sit completely on the bottom
2. Set stock pot over high heat
3. Pat dry the brisket and dust with flour on both sides
4. Brown brisket on both sides and remove from heat
5. Season brisket with salt and pepper
6. Add the onions to the stock pot and stir fry for one minute
7. Add shallot and garlic and saute for one minute
8. Stir in red wine, beef broth and thyme
9. Scrape bottom of pans for browned bits
10. Bring to a boil and add brisket
11. Cook two minutes and add parsley bundle
12. Cover and simmer for 2 hours and 15 minutes. Turn several times
13. Add dried pears and apples, scattering them on top of meat and into sauce
14. Continue cooking, covered, for another 45 minutes
15. Taste for seasonings
16. Remove the brisket and fruit from sauce
17. Skim off any fat and boil until lightly condensed, about 6 - 8 minutes
18. Return the fruit to the sauce
19. Cut the meat in slices across the grain and arrange on serving platter. Spoon over the sauce and serve

Serves 6 people