By: deb

Savory Brisket with Prunes and Apricots

Many people recall their formative years with distinct brisket preparations: one often involved braising with a can of condensed onion soup, while another featured a bottle of chili sauce, sometimes complemented by grape jelly. Even today, these traditional styles remain comforting favorites, despite evolving culinary practices.

This recipe, however, offers a slight departure from those familiar flavors. While it doesn’t feature onion soup mix or chili sauce, it promises a tender, deeply flavored brisket that satisfies in its own sophisticated way. The dish achieves remarkable richness, with meat so fork-tender it practically melts, complemented by a luxuriously thick, glossy gravy.

The secret to its success lies in minimal effort and a lengthy simmer. Essentially, it’s a ‘set it and forget it’ kind of meal, demanding little attention beyond initial preparation. This is precisely what makes it ideal for a holiday like Passover, or any significant gathering where you’d prefer to spend more time with guests and less time in the kitchen.

You might be wondering if dried fruits like prunes and apricots will make the brisket overly sweet. Rest assured, they don’t. While they contribute a subtle fruitiness, the dish avoids any cloying sweetness, thanks to the robust savory elements. The dried fruits primarily add a deep, almost jammy counterpoint to the rich beef, softening into the sauce over hours of slow cooking. The sauce itself thickens beautifully and turns a lovely deep amber, transforming into a savory, slightly sweet, and utterly comforting accompaniment.

Brisket with Prunes and Apricots

Yields: 8 to 10 servings

Cooking Time: Approximately 3 to 4 hours, plus resting time

Ingredients:

• 1 (4-pound) flat-cut brisket
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 1 head of garlic, cloves separated and smashed
• 1 cup dry red wine, such as Cabernet Sauvignon or Merlot
• 1 cup beef broth
• 1/2 cup tomato paste
• 1/2 cup pitted prunes, halved
• 1/2 cup dried apricots, halved
• 2 tablespoons brown sugar (optional, for a slightly sweeter sauce)
• 1 bay leaf
• 1 teaspoon dried thyme
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the brisket: Pat the brisket dry with paper towels. Season generously all over with salt and pepper.
2. Sear the brisket: Heat the olive oil in a large Dutch oven or oven-safe pot with a tight-fitting lid over medium-high heat. Sear the brisket fat-side down until deeply browned, about 6-8 minutes. Flip and sear the other side for another 6-8 minutes. Remove the brisket from the pot and set aside.
3. Sauté aromatics: Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the smashed garlic cloves and cook for another minute until fragrant.
4. Deglaze and build sauce: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has reduced by about half, approximately 5 minutes. Stir in the beef broth, tomato paste, prunes, apricots, brown sugar (if using), bay leaf, and dried thyme. Bring the mixture to a simmer.
5. Braise the brisket: Return the seared brisket to the pot, nestling it into the sauce. The liquid should come about halfway up the sides of the brisket; if not, add a little more broth. Bring the sauce back to a gentle simmer, then cover the pot tightly and transfer it to a preheated oven at 325°F (160°C).
6. Slow cook: Braise for 3 to 4 hours, or until the brisket is very tender when pierced with a fork. Flip the brisket halfway through cooking to ensure even tenderizing.
7. Rest and slice: Remove the pot from the oven. Carefully remove the brisket from the pot and place it on a cutting board. Tent it loosely with foil and let it rest for at least 15-20 minutes before slicing.
8. Finish the sauce: While the brisket rests, skim any excess fat from the surface of the sauce in the pot. If the sauce seems too thin, you can simmer it gently on the stovetop for a few minutes until it thickens to your desired consistency. Taste and adjust seasonings if necessary.
9. Serve: Slice the brisket against the grain into thick pieces. Arrange on a platter and spoon the rich sauce with prunes and apricots over the top. Garnish with fresh chopped parsley and serve hot.

Do ahead:

Brisket is one of those dishes that improves significantly with time. You can prepare it up to 3 days in advance. Once cooked, let it cool completely in the sauce. Then, either slice it and return it to the sauce, or keep it whole. Store it covered in the refrigerator. When ready to serve, gently reheat the brisket and sauce over low heat on the stovetop or in a 300°F (150°C) oven until thoroughly warmed through.