3 tbsp. vegetable oil
3 med. onions
4 lg. cloves garlic, chopped
1 tsp. paprika
1/2 tsp. ground allspice
1/4 tsp. crushed red pepper
3 1/2 c. chicken broth or canned broth
1 1/2 c. dry red wine
3 bay leaves
4 lbs. boneless first cut brisket
1 (6 oz.) pkg. dried apricots
1/2 c. pitted prunes
3 lbs. yams, in 1 1/2" pieces
6 lg. carrots, in 1 1/2" pieces
Paprika
Fresh parsley, minced

Preheat oven to 325 degrees. Heat oil in heavy large pot or Dutch oven over medium heat. Add onions and garlic. Cook until beginning to brown, stirring frequently, about 15 minutes. Add paprika (1 teaspoon), allspice, red pepper and stir about 30 seconds. Add chicken stock, wine and bay leaves. Boil 10 minutes to blend flavors. Sprinkle brisket with paprika and rub in. Add to pot, fat side up. Add dried apricots and pitted prunes. Cover and bake 1 1/2 hours.

Then add yams and carrots. Cover and cook until brisket is tender, about 2 1/2 hours. Remove to platter, slice across grain. Spoon juice over meat, arrange fruits, vegetables around meat. Garnish with minced parsley. Can be prepared 2 days ahead. A large glass baking pan and foil to cover works as well as Dutch oven. Easy to arrange.