Brisket: The versatile cut
Per serving: 326 calories, 40% of calories from fat, 14 g fat, 4 g saturated fat, 80 mg cholesterol, 7 g carbohydrates, 41 g protein, 1,361 mg sodium, 1 g fiber.

Persian brisket with prunes

Prep: 15 minutes
Cook: 1 hour, 20 minutes
Servings: 10

Note: This recipe calls for beef brisket but can be made with veal brisket or lamb as originally published in Reyna Simnegar's "Persian Food from the Non-Persian Bride." Serve with rice, mashed potatoes or couscous.

Ingredients:
3 tablespoons olive oil
3 cloves garlic, presse
1 large onion, chopped
1 beef brisket, about 4 pounds
1 cup water
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon saffron threads, crushed, optional
1/4 teaspoon nutmeg or allspice
1/4 teaspoon pepper
2 cups pitted prunes
1 tablespoon honey, optional
2 teaspoons cinnamon