Brisket (Sweet)

1 large beef brisket (or Tri-Tip if you absolutely cant fin'd a brisket)
Carrots quartered
Onions chopped
Garlic minced
Dried figs quartered
Dried prunes quartered
Pearl onions whole
Small red skinned potatoes quartered
1 bottle of dry red wine (cabernet sauvignon)
1 cup brown sugar
Rosemary
1 stick soy butter

Step 1
Turn stove on medium high. Mix carrots, onions, figs, prunes, garlic, rosemary and butter in a pot. Once they are sautéd for about 10 minutes, mix in the brown sugar and most of the bottle of wine.  Leave for about 10 more minutes on medium.
Step 2
Grab the pan you will cook the brisket with.  Pour the rest of the wine and some water in with the brisket.  Braise it on both sides until it’s brown.
Step 3
Pour mixture from the other pot on top of the brisket.  Put a lid on it and refrigerate for at least 1 hour.  After that hour, pour the potatoes and pearl onions on top.  Salt and pepper them.
Step 4
Put the oven on at 350°F and place the pan in the oven.  Leave for 4 hours… 5 if at all possible.  The longer it cooks for, the more tender it will be!