Heat butter in Dutch oven or deep 12-inch skillet over medium heat until melted. Add brisket; cook, turning as needed, until evenly browned. Sprinkle with salt and pepper. Add beef broth, brown sugar and vinegar; bring to a boil. Reduce heat to low; cover and simmer 2 1/2 to 3 hours or until brisket is tender. Meanwhile, prepare Fruited Onion Marmalade. Remove brisket to carving board; tent with foil. Skim off fat from pan juices. Combine cornstarch with water; stir into pan juices. Cook, uncovered, over medium-high heat about 5 minutes or until slightly thickened and bubbly, stirring occasionally. Season with salt and pepper. Carve brisket diagonally across the grain into thin slices. Serve with Fruited Onion Marmalade.

* * To ensure tenderness, beef brisket should be simmered in a pan with a tight-fitting lid that keeps the steam in. Boiling does not hasten the cooking process, and it can make brisket tough.* *

Fruited Onion Marmalade

Yield: 2 cups

Heat butter in large skillet over medium-low heat until melted. Add onions; cook 20 minutes or until soft, stirring occasionally. Stir in dried fruits, beef broth, sugar, vinegar and ginger. Cover tightly and simmer over very low heat 20 minutes or until fruit is soft, stirring occasionally.