Best 3 Brisket With Dried Apricots Prunes And Aromatic Spices Recipes

Tantalize your taste buds with a culinary journey to the heart of flavor with our exceptional Brisket with Dried Apricots, Prunes, and Aromatic Spices recipe. This tantalizing dish is a symphony of textures and flavors, where tender brisket meets the sweet tang of dried apricots and prunes, all enveloped in a tapestry of aromatic spices. Alongside this masterpiece, discover a collection of equally delectable recipes that will transport you to a world of culinary delight. Embark on a culinary adventure with our succulent Beef Brisket with Apricot Glaze, where the richness of beef harmonizes with the sweetness of apricots, creating a taste sensation that lingers. Indulge in our mouthwatering Instant Pot Brisket with Dried Fruit, where the convenience of a pressure cooker meets the timeless flavors of brisket and dried fruit. For those who prefer a smoky twist, our Smoked Brisket with Apricot Mustard Glaze offers a smoky, tangy, and subtly sweet experience. And for a taste of tradition, try our Classic Brisket with Red Wine Sauce, where the bold flavors of red wine create a rich and savory sauce that complements the tender brisket perfectly. Whichever recipe you choose, prepare to embark on a culinary journey that will leave you craving for more.

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BRISKET WITH DRIED APRICOTS, PRUNES & AROMATIC SPICES

Brisket With Dried Apricots, Prunes & Aromatic Spices image

This is an extraordinary flavourful, moist, and tender brisket. Recipe is from Jayne Cohen, printed in "Bon Appétit Magazine" (April 2002). It is Kosher for Passover. Begin this at least one day ahead. Try chilling the meat separately from the gravy; it makes removing the fat from the gravy much easier. Read through entire directions before beginning.

Provided by blucoat

Categories Roast Beef

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2/3 cup quartered dried apricot (about 4 ounces)
9 large garlic cloves
3 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
4 1/2-5 lbs 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
1/8 teaspoon cayenne pepper
1 cup dry red wine
3 cups homemade beef stock or 3 cups canned low sodium beef broth
2/3 cup pitted prunes, quartered
chopped fresh cilantro

Steps:

Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon cumin, 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, cayenne pepper, 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 gr avy in pot to boil over medium-high heat. Boil to thicken slightly, if desired. Season gravy with salt and pepper. Arrange sliced brisket in large ovenproof dish. Spoon gravy over. Cover with foil. (Can be made 2 days ahead; refrigerate.).
Rewarm covered brisket in 350°F oven about 30 minutes (or 40 minutes if chilled). Sprinkle with cilantro and serve.

Nutrition Facts : Calories 949.3, Fat 73.4, SaturatedFat 28.1, Cholesterol 186.3, Sodium 765.1, Carbohydrate 19.3, Fiber 2.7, Sugar 10.2, Protein 46

BRISKET WITH DRIED APRICOTS, PRUNES, AND AROMATIC SPICES

Brisket with Dried Apricots, Prunes, and Aromatic Spices image

Provided by Jayne Cohen

Categories Beef Roast Sauté Passover Prune Apricot Spice Spring Kosher Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 17

Ingredients

2/3 cup quartered dried apricots (about 4 ounces)
9 large garlic cloves
31/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1 4 1/2- 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
1/8 teaspoon cayenne pepper
1 cup dry red wine
3 cups homemade beef stock or canned low-salt beef broth
2/3 cup pitted prunes, quartered
Chopped fresh cilantro

Steps:

Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon cumin, 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, cayenne pepper, 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 gr avy in pot to boil over medium-high heat. Boil to thicken slightly, if desired. Season gravy with salt and pepper. Arrange sliced brisket in large ovenproof dish. Spoon gravy over. Cover with foil. (Can be made 2 days ahead; refrigerate.)
Rewarm covered brisket in 350°F oven about 30 minutes (or 40 minutes if chilled). Sprinkle with cilantro and serve.

APRICOT BRISKET

Apricot Brisket image

Serve this brisket and the fruity gravy with mashed potatoes, salad, and hot rolls.

Provided by Abby Benner

Categories Main Dish Recipes Roast Recipes

Time 3h45m

Yield 6

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable oil
6 pounds beef brisket
1 onion, chopped
2 cloves crushed garlic
1 (1 ounce) package dry onion soup mix
1 pound dried apricots

Steps:

In a large heavy skillet, heat oil over medium high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.
Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.
Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.
Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.

Nutrition Facts : Calories 821.6 calories, Carbohydrate 52.4 g, Cholesterol 184.6 mg, Fat 43.8 g, Fiber 6.1 g, Protein 56.3 g, SaturatedFat 15.6 g, Sodium 549.8 mg, Sugar 41.4 g

Tips:

Choose a high-quality brisket with good marbling for a juicy and flavorful result.
Use a variety of dried fruits, such as apricots, prunes, and raisins, to add sweetness and complexity to the dish.
Generously season the brisket with a combination of aromatic spices, such as cumin, coriander, and cardamom, to enhance its flavor.
Sear the brisket in a hot pan before braising it to create a flavorful crust.
Braise the brisket in a flavorful liquid, such as beef broth or red wine, to tenderize it and infuse it with flavor.
Cook the brisket until it is fall-apart tender, which may take several hours.
Serve the brisket with a side of roasted vegetables or mashed potatoes for a complete meal.

Conclusion:

This recipe for brisket with dried apricots, prunes, and aromatic spices is a delicious and flavorful dish that is perfect for a special occasion. The combination of sweet dried fruits and savory spices creates a complex and satisfying flavor that will impress your guests. This dish is also relatively easy to prepare, making it a great option for busy cooks. Whether you are a seasoned cook or a beginner, this recipe is sure to be a success.