Brisket with Dried Apricots Recipe

This delicious brisket recipe takes about 3 hours of preparation.


2/3 cup quartered dried apricots (about 4 ounces)
9 large garlic cloves
3 ½ teaspoons Chinese Five-Spice powder
1 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
1 4 ½ – to 5-pound flat-cut beef brisket
3 tablespoons olive oil
4 cups chopped onions
2 medium carrots, coarsely chopped
1 tablespoon minced peeled fresh ginger
1 teaspoon ground coriander
1 teaspoon Tabasco
1 cup dry red wine
3 cups homemade beef stock or canned low-salt beef broth 2/3 cup pitted prunes, quartered


Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon 5 spice powder, salt, cinnamon, and 1/4 teaspoon pepper in processor.
Using on/off turns, chop to coarse puree.
Using small sharp knife, make 1/2-inch-deep slits all over brisket.
Set aside 1 tablespoon apricot mixture.
Press remaining apricot mixture into slits.
Position rack in bottom third of oven and preheat to 300° F.
Heat oil in heavy large ovenproof pot over medium-high heat.
Sprinkle brisket all over with salt and pepper.
Add brisket to pot and sauté until brown, about 5 minutes per side.
Transfer to plate, fat side up; spread with reserved 1 Tablespoon apricot mixture.
Add onions to same pot. Sauté over medium-high heat 5 minutes. Add carrots, ginger, coriander, Tabasco, remaining 6 garlic cloves and 2 1/2 teaspoons cumin; sauté 3 minutes.
Add wine and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes.
Return brisket to pot. Add stock and bring to simmer.
Spoon some of vegetable mixture over brisket.
Cover pot and place in oven.
Roast brisket 2 1/2 hours, basting every 30 minutes with pan juices.
Add prunes and remaining 1/3 cup apricots.
Cover; roast until brisket is tender, about 30 minutes longer. Cool brisket uncovered 1 hour.
Chill uncovered until cold, then cover and keep chilled overnight.
Spoon off any solid fat from top of gravy; discard fat.
Scrape gravy off brisket into pot. Place brisket on work surface.
Slice brisket thinly across grain.
Bring gravy in pot to boil over medium-high heat.
Boil to thicken slightly, if desired.
Season the gravy with salt and pepper.
Arrange sliced brisket in large ovenproof dish.
Spoon the gravy over. Cover with foil. (Can be made 2 days ahead; refrigerate.)
Re-warm covered brisket in 350°F oven about 30 minutes (or 40 minutes if chilled).


About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.