Brisket with Warm Spices and Dried Fruit

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Brisket with Warm Spices and Dried Fruit
Serving Size:8|Prep Time:30minutes|Cook Time:2.5hours
Brisket with Warm Spices and Dried Fruit

Ingredients

  • 3 pounds beef brisket, flat cut
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 3 teaspoons olive oil
  • 2 cups sliced carrots, peeled and cut on bias
  • 1 yellow onion, peeled and thinly sliced, about 2 cups
  • 2 tablespoons peeled, chopped ginger
  • 4 garlic cloves, peeled and chopped
  • ½ cup dried apricots
  • ½ cup pitted prunes
  • 2 teaspoons ground cumin
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground coriander
  • 2 tablespoons brown sugar, optional
  • 1 cup pitted green olives, drained
  • Lemon rind strips from 1 whole lemon
  • 1 quart chicken broth or stock
  • Salt and pepper to taste

Directions

Print Recipe
  1. Preheat oven to 350˚F.
  2. Sprinkle both sides of the brisket evenly with salt and pepper.
  3. Place a 6 3/4 quart Dutch oven or 6-quart oven-proof stock pot over high heat.
  4. Add brisket, fat side down, and sear on both sides until browned. Remove pan from heat, remove brisket and set aside.
  5. Remove all but 1 teaspoon of fat from the pan.
  6. Place pan back on stove over medium-high heat. Add olive oil and heat until simmering.
  7. Add carrots, onions, ginger, and garlic and cook for 5 minutes, or until onions are softened.
  8. Add apricots, prunes, and all spices and stir to combine with the vegetables.
  9. Add olives, lemon peel and broth.
  10. Place meat back into pot carefully, liquid should come up to the top of the meat.
  11. Cover tightly with a lid or foil and place in oven.
  12. Bake for 2 ½ to 3 hours, or until the meat is fork-tender.

Chef's Narrative

Tender and juicy, this brisket melts in your mouth. The plentiful broth keeps the meat tender and is sweetened by the dried fruit and flavored with the aromatic spices. Serve atop pearl couscous or fluffy mashed potatoes, with a generous ladleful of broth. Even better on day 2!

Recipe Substitutions

None
Nutrition Facts:
Total Calories Per Serving: 420, Total Fat: 21g, Saturated: 7g, Trans Fat: 0g, Sodium: 830mg, Potassium: 968mg, Carbohydrate: 23g, Dietary Fiber: 4g, Protein: 39g
Allergens:
None

Directions

Print Recipe
  1. Preheat oven to 350˚F.
  2. Sprinkle both sides of the brisket evenly with salt and pepper.
  3. Place a 6 3/4 quart Dutch oven or 6-quart oven-proof stock pot over high heat.
  4. Add brisket, fat side down, and sear on both sides until browned. Remove pan from heat, remove brisket and set aside.
  5. Remove all but 1 teaspoon of fat from the pan.
  6. Place pan back on stove over medium-high heat. Add olive oil and heat until simmering.
  7. Add carrots, onions, ginger, and garlic and cook for 5 minutes, or until onions are softened.
  8. Add apricots, prunes, and all spices and stir to combine with the vegetables.
  9. Add olives, lemon peel and broth.
  10. Place meat back into pot carefully, liquid should come up to the top of the meat.
  11. Cover tightly with a lid or foil and place in oven.
  12. Bake for 2 ½ to 3 hours, or until the meat is fork-tender.

Chef's Narrative

Tender and juicy, this brisket melts in your mouth. The plentiful broth keeps the meat tender and is sweetened by the dried fruit and flavored with the aromatic spices. Serve atop pearl couscous or fluffy mashed potatoes, with a generous ladleful of broth. Even better on day 2!

Recipe Substitutions

None
Nutrition Facts:
Total Calories Per Serving: 420, Total Fat: 21g, Saturated: 7g, Trans Fat: 0g, Sodium: 830mg, Potassium: 968mg, Carbohydrate: 23g, Dietary Fiber: 4g, Protein: 39g
Allergens:
None

Ingredients

  • 3 pounds beef brisket, flat cut
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 3 teaspoons olive oil
  • 2 cups sliced carrots, peeled and cut on bias
  • 1 yellow onion, peeled and thinly sliced, about 2 cups
  • 2 tablespoons peeled, chopped ginger
  • 4 garlic cloves, peeled and chopped
  • ½ cup dried apricots
  • ½ cup pitted prunes
  • 2 teaspoons ground cumin
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground coriander
  • 2 tablespoons brown sugar, optional
  • 1 cup pitted green olives, drained
  • Lemon rind strips from 1 whole lemon
  • 1 quart chicken broth or stock
  • Salt and pepper to taste
 

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