Apricot Brisket

Name: Apricot Brisket
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 6 servings
Cuisine: Israeli, Jewish, American
Ingredients: 6 lb Beef; 16 oz Dried Apricot; 2 whole Garlic; 1 whole Onion; 1 oz Onion Soup Mix; 2 tbsp Vegetable Oil

Dinner 🍽️Lunch 🥪 Israeli 🇮🇱Jewish 🇮🇱American High-Protein 💪Sugar-Free Carnivore 🥩Halal 🕌Kosher ✡️

Apricot Brisket braises low and slow until the beef turns fork-tender, soaking up a glossy gravy scented with onion and garlic. Dried apricots melt into the sauce, adding gentle sweetness that balances the savory depth of the roast. Ideal for a cozy dinner or holiday table, it slices beautifully and begs for mashed potatoes or noodles to catch the juices.

Prep15 mins
Cook3 hrs 30 mins
Serves6
DifficultyMedium

1

In a large heavy skillet, heat the oil over medium-high heat.
2

When the oil is hot, brown the beef on all sides.
3

If the brisket is too large, cut it in half first and brown it in two batches.
4

Place the meat in a large lidded Dutch oven.
5

Add the onions to the drippings in the skillet.
6

Sauté over medium heat until the onions start to brown.
7

Stir in the garlic and cook for 2 to 3 more minutes.
8

Pour this over the brisket in the Dutch oven.
9

Empty one package of dry instant onion soup mix over the browned onions and meat.
10

Arrange all the apricots on top of the soup mix.
11

Pour enough water around the outside of the meat, not on top, to cover the sides of the brisket.
12

Cover.
13

Bake at 325 degrees F (160 degrees C) for 1 hour.
14

Check the liquid; if the dish is starting to look dry, add a bit more water around the meat.
15

Cover and cook another hour.
16

Remove the lid and stir the apricots into the gravy.
17

Leave uncovered and cook for another hour.
18

Stir the gravy again and add more water if the gravy is too thick.
19

The meat should be very tender; if needed, bake for an additional 1/2 hour.
20

Slice across the grain to serve.