This apricot brisket is so tender and just sweet enough for Rosh Hashannah. It's full of flavor and my guests love it! I start this brisket two nights before I serve it for extra flavor and tenderness, but you don't have to if you're crunched for time. The dried fruit in this recipe turn into the most delicious, thick, beautiful sauce. We use the sauce like a gravy on the brisket and the rest of the meal. I hope that you love it as much as we do!
7 lbs brisket
3 cups sulfite free dried apricots chopped
3 cups sulfite free prunes chopped
¼ c. honey
2-4 cups bone stock or any kind of broth, have more as a reserve to keep brisket moist.
1 TB cumin
1 TB coriander
2 onions chopped
5 cloves garlic chopped
¼ c. coconut aminos
½ c. red wine
Optional ½ c. ketchup (sugar free)
Salt and pepper
2 TB avocado oil
If possible start your brisket two nights before you plan to serve it. In a hot pan, heat the avocado oil, salt and pepper your brisket on both sides, and then sear well on both sides. Remove the brisket from the pan and saute the onions in the same pan until brown. Pour red wine over the onion and allow the alcohol to burn off. Mix the rest of your marinade together in a large container or pan, add the onion and wine mixture, and marinate the meat overnight.
Bake your brisket covered in a roasting pan at 300 degrees for 5-6 hours until perfectly tender. Be sure that the pan has a tight fitting lid or cover tightly with aluminum foil. Add more broth if too much liquid burns off. If you have time, refrigerate overnight. Slice, warm and serve the next day.
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