Source: Oded Schwartz - Oded who is the author of seven books is best known for his hugely popular cookery and food-related writing. Oded's first book 'In Search Of Plenty - a history of Jewish food' (1992) was short-listed for the British Andre Simon award and won a special mention in the international "Lenghe Ceretto Prize" for food and wine culture. He now lives in Cape Town and contributes occasionally to Al'Hashulchan (a leading Israeli food & dining magazine). He is still researching and writing about the history and culture of Israeli & Jewish food.

Ingredients:
½ cup dry apples rings ½ cup dry pears
½ cup dry prunes
3 lb brisket
2 tsp salt
2 tsp powdered ginger
½ tsp ground black pepper
3-4tbsps fat or oil
2 large onions, chopped
3 carrots, coarsely chopped
1 small lemon sliced into thin slices
2 cups of red wine
4 cups water
2-4tbsps honey or sugar

Preparation:
1. Soak the fruit in cold water for 1 hour.
2. Dust the meat with the salt ginger and pepper. Heat the oil in a   heavy bottomed pan and brown the meat evenly over medium heat.
3. Lift out and keep warm. Add the onion and carrots to the pan and   fry for a few minutes or until they start to brown. Add   the rest of the ingredients and bring to the boil.
4. Transfer into a pre-heated oven gas 4, 350 F, 180 C and bake for 2 hours. Remove the lid, increase the heat to gas mark 7, 425 F, 220 C and bake for another hour basting the meat frequently with pan juices. Add a little water if the stew becomes too dry.

Serving Suggestions:Serve hot with wide noodles.

Comment: : Although not a traditional Tu Beshvat dish the following is a wonderful example of the use of dried fruit in the Ashkenazi Kitchen.

Date Submitted: January 23, 2004

Section:Holiday