Brisket Braised with Dried Fruit
Experience the perfect balance of savory and sweet with this Brisket Braised with Dried Fruit. Tender, melt-in-your-mouth beef brisket is slow-braised in a rich, aromatic sauce infused with dry red wine, beef broth, and the natural sweetness of dried apricots and prunes. A touch of warmth from a cinnamon stick and the earthiness of bay leaves elevate the flavors, while the addition of caramelized onions and hearty chunks of carrots adds depth and texture. This comforting dish is perfect for holiday gatherings or special occasions, and pairs beautifully with mashed potatoes or crusty bread to soak up the luscious sauce. Finished with a sprinkle of fresh parsley for a pop of color, this slow-cooked masterpiece is a true crowd-pleaser that delivers both elegance and bold flavor with every bite.
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
- 2 large yellow onions, thinly sliced
- 4 garlic cloves, minced
- 3 carrots, peeled and cut into 1-inch chunks
- 3 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 1 cup dried apricots
- 1 cup dried prunes
- 1 cinnamon stick
- 2 bay leaves
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Rub the brisket on all sides with kosher salt and black pepper.
In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat.
Sear the brisket for 4-5 minutes on each side until browned, then remove it and set it aside.
In the same pot, lower the heat to medium and add the sliced onions. Cook for 7-10 minutes until softened and lightly browned.
Stir in the garlic and cook for 1 minute until fragrant.
Add the carrots and cook for another 3 minutes, stirring occasionally.
Stir in the beef broth, red wine, and tomato paste, scraping up any browned bits from the bottom of the pot.
Add the dried apricots, prunes, cinnamon stick, and bay leaves to the pot, stirring to combine.
Nestle the brisket back into the pot, ensuring it is mostly submerged in the liquid.
Cover the pot tightly with a lid or aluminum foil and transfer it to the preheated oven.
Braise the brisket for 3.5 to 4 hours, flipping it once halfway through, until the meat is fork-tender.
Remove the pot from the oven and transfer the brisket to a cutting board to rest for 10 minutes.
Discard the cinnamon stick and bay leaves from the sauce. Skim off any excess fat from the surface if necessary.
Slice the brisket thinly against the grain and return the slices to the pot, spooning the sauce over them.
Garnish with chopped parsley before serving. Serve hot, with the dried fruit sauce spooned over the brisket.
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 1827 mg | 79% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 28.2 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 105 mg | 8% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1760 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
