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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Rub the brisket on all sides with kosher salt and black pepper.

Step 3

In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat.

Step 4

Sear the brisket for 4-5 minutes on each side until browned, then remove it and set it aside.

Step 5

In the same pot, lower the heat to medium and add the sliced onions. Cook for 7-10 minutes until softened and lightly browned.

Step 6

Stir in the garlic and cook for 1 minute until fragrant.

Step 7

Add the carrots and cook for another 3 minutes, stirring occasionally.

Step 8

Stir in the beef broth, red wine, and tomato paste, scraping up any browned bits from the bottom of the pot.

Step 9

Add the dried apricots, prunes, cinnamon stick, and bay leaves to the pot, stirring to combine.

Step 10

Nestle the brisket back into the pot, ensuring it is mostly submerged in the liquid.

Step 11

Cover the pot tightly with a lid or aluminum foil and transfer it to the preheated oven.

Step 12

Braise the brisket for 3.5 to 4 hours, flipping it once halfway through, until the meat is fork-tender.

Step 13

Remove the pot from the oven and transfer the brisket to a cutting board to rest for 10 minutes.

Step 14

Discard the cinnamon stick and bay leaves from the sauce. Skim off any excess fat from the surface if necessary.

Step 15

Slice the brisket thinly against the grain and return the slices to the pot, spooning the sauce over them.

Step 16

Garnish with chopped parsley before serving. Serve hot, with the dried fruit sauce spooned over the brisket.

Nutrition Facts

Serving size	3472.3 grams (3472.3g)

Amount per serving	% Daily Value*
Calories	5210

Total Fat 247.00g	317%
Saturated Fat 88.50g	443%
Polyunsaturated Fat 25.40g
Cholesterol 1706mg	569%
Sodium 10950mg	476%
Total Carbohydrate 143.30g	52%
Dietary Fiber 24.70g	88%
Total Sugars 76.40g
Protein 553.00g	1106%

Vitamin D 145IU	726%
Calcium 525mg	40%
Iron 57mg	317%
Potassium 8663mg	184%

*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.

Source of Calories

Fat: 44.4%

Protein: 44.2%

Carbs: 11.4%