Brisket with Warm Spices and Dried Fruit
Serving Size:8|Prep Time:30minutes|Cook Time:2.5hours
Directions
  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
Ingredients
  • 3poundsbeef brisket, flat cut
  • 1teaspoonkosher salt
  • 1teaspoonfreshly ground pepper
  • 3teaspoonsolive oil
  • 2cupssliced carrots, peeled and cut on bias
  • 1yellow onion, peeled and thinly sliced, about 2 cups
  • 2tablespoonspeeled, chopped ginger
  • 4garlic cloves, peeled and chopped
  • ½cupdried apricots
  • ½cuppitted prunes
  • 2teaspoonsground cumin
  • 1tablespoonground cinnamon
  • 1tablespoonground coriander
  • 2tablespoonsbrown sugar, optional
  • 1cuppitted green olives, drained
  • Lemon rind strips from 1 whole lemon
  • 1quartchicken broth or stock
  • Salt and pepper to taste
AllergensNone