Elegant Entrees: A Collection of Recipes with International Flair

Tender, tempting slices of beef brisket, topped with tropical fruits, offer a dramatic way to serve the exotic fusion of flavors that is the mark of Polynesian island cuisine. This entree is ideal for a South Pacific theme dinner. Decorate your table with hibiscus (or other fresh flowers), green ferns, whole pineapples, and papayas. The foil method of cooking used in this recipe seals in all the savory juices and is uncomplicated. Additionally, if you prepare this entree a day ahead, the flavors will mingle nicely, and you will have less cooking to do non the day of the festivities. 1 (4 to 5-pound) Beef Brisket 1 cup soy sauce (more if needed for baking) 1/4 cup dry sherry 1/2 cup brown sugar 1 cup orange, lemon, or pineapple juice (more if needed for baking) 2 cloves garlic, peeled and minced salt and pepper to taste 2 tablespoons freshly grated ginger (or 1 tablespoon dried) 1 cup fresh or canned diced pineapple (for garnish) 1 cup fresh or bottled diced mango or papaya for garnish Place the brisket in a bowl or shallow pan. In a separate bowl, mix together remaining ingredients (except fruit for garnish), and pour over meat, making sure all the parts are covered. Refrigerate at least 4 hours (preferably overnight). Put the brisket in a baking pan (11" x 15" and 2" to 3" deep) with the marinade. Cover tightly with a double layer of foil and bake at 325 degrees for 3-1/2 hours. Check during the baking to make sure there is enough liquid, if not, add extra soy sauce or fruit juice, being sure to replace the foil tightly. To serve, remove meat from juices. Slice and serve with warmed pan juices and fruit strewn on top. You may even want to double this recipe and have an extra brisket for a picnic supper, as it tastes quite superb served cold! This will serve 4 to 5.