Name: Beef Brisket with Merlot and Prunes
Yield: 8 Servings
Ingredients: 1 4-to 4 1/2-pound flat-cut (also called first-cut) beef brisket, trimmed of most fat; 2 tablespoons olive oil; 1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted); 1 cup Merlot or other dry red wine; 2 pounds onions, sliced; 4 medium carrots, peeled, thinly sliced; 16 garlic cloves, peeled; 1 1/2 cups pitted large prunes (about 8 ounces); 1 tablespoon finely chopped fresh thyme; 1/2 cup plus 1 tablespoon prune juice; 3 tablespoons plus 1 teaspoon balsamic vinegar; 2 tablespoons chopped fresh Italian parsley

Wine and dried fruit bring a sweet richness to this humble cut of meat.

Recipe notes