Ingredients

serves 10

　　3 tablespoons extra-virgin olive oil

　　5 pounds beef brisket

　　Coarse salt and freshly ground pepper

　　4 medium onions, halved and thinly sliced

　　4 garlic cloves, thinly sliced

　　1 can (28 ounces) whole peeled plum tomatoes, coarsely chopped, with juice

　　2 3/4 cups homemade or low-sodium store-bought beef stock

　　1/3 cup cider vinegar

　　1 bag (14 1/2 ounces) prepared sauerkraut, drained

　　1 cup pitted prunes

　　1 cup dried Black Mission figs

　　1 cup dried apricots

　　1 cup pitted dates

　　

Step 1

Preheat the oven to 400°F. Heat the oil in a large roasting pan over high heat. Season the beef with salt and pepper. Brown the beef in the pan all over, about 4 minutes per side. Transfer to a platter. Add the onions and garlic to the pan; reduce heat to medium. Cook, stirring, until the onions just turn golden, about 5 minutes. Add the tomatoes and juice, the stock, and the vinegar; bring to a boil.

　　

Step 2

Return the meat to the pan; cover with foil. Cook in the oven until fork tender, about 1 1/2 hours. Turn the meat; add the sauerkraut and dried fruits. Cover; cook until the meat is very tender and the sauce is reduced, about 1 1/2 hours. Let stand 30 minutes. Slice the meat against the grain. Serve with sauce.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.