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Brisket With Wine-Soaked Apricots

Brisket With Wine-Soaked Apricots
This Recipe Is:

WebMD Recipe

The preferred way to prepare brisket is with long, slow cooking. Brisket is a pretty high-fat meat, but you can make it leaner by trimming off all the visible fat before cooking. This recipe can be made in the oven or on the stovetop.

  • 3-4 pounds
    beef brisket
  • 1 pound
    dried apricot halves
  • mild or sweet onions, sliced
  • 1 tablespoon
    canola oil
  • 2 teaspoons
    ground coriander
  • 2 teaspoons
    ground cumin
  • 2 teaspoons
    ground cinnamon
  • 1/2 teaspoon
    ground ginger
  • 2 pinches
    ground black pepper
  • 2 pinches
    salt (optional)
  • 1/2 cup
    slivered or sliced almonds, toasted (toast in a nonstick frying pan over medium-low heat)
  1. If you’re cooking the brisket in the oven, preheat oven to 300°F. Trim all the visible fat off your brisket.
  2.  Wash the apricots and put in a medium-sized bowl. Add enough wine to cover them and soak for one hour.
  3. Add canola oil to large Dutch oven (or similar pot) and heat over medium-high heat on stove. Add the sliced onions and brisket. Brown meat and onions, stirring frequently, for about 5 minutes.
  4. Add the spices and the dried fruit with wine to Dutch oven and stir. Cover pot and reduce heat to low (if you're cooking on the stovetop) or move Dutch oven to preheated oven. Cook for 2 1/2 to 3 hours, or until brisket is very tender.
  5. Remove brisket from pan and place in center of serving platter. Let the meat rest 5-10 minutes before slicing. Surround the slices with the apricots, and drizzle 1/2 cup of the pan juices over the top. Sprinkle toasted almonds over the top of the beef and apricots.

Note: To assure Kosher status, prepare recipe to meet Kosher guidelines. 


Nutritional Information

Makes: 8-10 servings
  • Calories335
  • Protein35 g
  • Fat10 g
    • Saturated fat2.7 g
  • Cholesterol94 mg
  • Sodium58 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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