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DIRECTIONS

Preheat the oven to 325°. Place the brisket in a large roasting pan.
In a large heavy skillet, heat the olive oil over medium high heat. Add the leek, garlic, carrot, onion, and celery, and sauté, stirring, for 4 to 5 minutes, until golden.
Transfer the vegetables to the roasting pan with the brisket. Add 3 cups of beef broth, 1/2 cup of water, the port, and the bouquet garni. Bring the liquid to a boil, cover tightly with foil, and transfer to the oven. Cook for 1-1/2 hours.
Remove the brisket from the roasting pan and slice it across the grain. Return the meat to the roasting pan and add the dried fruits. Cover tightly with foil and bake for 1-1/2 hours, or until the meat is tender. Add the remaining cup of broth or water if necessary to keep the sauce from drying up; the meat and fruit should remain moist.
To serve, arrange the meat on a platter and, using a slotted spoon, arrange the fruit around; garnish with the parsley. Remove any fat from the pan juices, season to taste with salt and pepper, and pass the sauce at the table.