One of the my favorite winter activities is braising tough cuts of meat slowly, using a low temperature. The dried fruit in this recipe creates a delicious sweet sauce for the brisket. When purchasing brisket, you are more likely to find the “first cut”, a leaner piece of meat, but if possible ask the butcher for the “second cut”. Although both cuts of meat work, the second cut of meat is marbled with fat and perfect for braising. The aromatics, the herbs and vegetables that you sauté to start the dish, add tremendous flavor, so don’t skip this step. This dish is perfect to make for a crowd and to make ahead. If you’re not serving the brisket right away, store it in its braising liquid. When ready to serve, bring the pot to a simmer and re-heat the meat adding more liquid, if needed.