Braised Brisket with Red Wine, Apricots, Prunes and Cherry Recipe
This brisket is a real crowd pleaser…best served with a mashed potato to sop up the sweet and sour gravy
Ingredients
- 1 large double brisket (they
- usually weigh 10-12 lbs)
- 3 Tbs. olive oil
- 4 tsp. kosher salt
- Freshly ground pepper
- 4 yellow onions (or 2 Spanish
- onions), sliced thinly in half
- moons
- 7 cloves garlic, smashed
- 2 cup red wine (full bodied)
- 2 cup low sodium chicken, beef
- or vegetable stock
- 1 large sweet potato, peeled
- and cut into small cubes
- 1 heaping cup pitted prunes
- ½ cup dried apricot
- 2 jars cherry jam (I use St
- Dalfoures, Black Cherry)
- 1-2 large tin foil roasting pans
- Parchment paper
- 1 box heavy duty 18-inch (45
- cm) tin foil
Instructions
- 1
Preheat oven to 325˚F
- 2
In a large fry pan or any cooking vessel that you can use to seer the meat and then sauté the onions and reduce the wine (no need to actually cook the brisket in it), add oil, let heat up. The heat should be set to med-hot.
- 3
Season the meat on both sides with the salt and pepper and seer the brisket in the hot pan on both sides, about 3-5 minutes each side. Remove, set aside.
- 4
Add onions and garlic to the pan, sauté for about 5-8 minutes.
- 5
Add wine, reduce for 5 minutes. Add stock, bring to a simmer. Scrape up the brown bits. Remove from heat.
- 6
In the large tin foil roasting pan (double them up), add the prunes, apricots, sweet potato and pour in the hot onion-garlic-wine-stock mixture.
- 7
Lay the brisket fat side up in the roasting pan (move the fruit and potatoes over a little, leaving some onion under) and cover the top of the brisket with the cherry jam. I spoon a little hot wine liquid in the jam jars to wash out the remainder of the jam in the jar and then pour that liquid on the brisket as well.
- 8
Place a large piece of parchment paper over the brisket (it’s ok if it overhangs the roasting pan or not). Then, tear a very big piece of foil, lay it on the counter. Sit the roasting pan in the centre of the foil and neatly wrap the roasting pan from the bottom and sides to the centre. Now tear off another large piece of foil and neatly cover the top folding the sided under the roaster. Make sure it is well sealed.
- 9
Place in oven for 3.5-4 hrs. Check after 1.5 hrs to make sure the liquid is bubbling. Cover up and continue cooking. The internal temperature (check with an instant read) should be between 175˚F-205F.
- 10
Remove from oven, leave covered and let rest until cooled enough so you can handle it.
- 11
Remove meat from liquid. Pour liquid into a pot and reduce until you have a thicker consistency.
- 12
In the meantime, slice the brisket in thin slices across the grain. Once the gravy has thickened, pour over sliced brisket. Serves 20 Make Ahead: Cook and slice the brisket, freeze. Freeze sauce separately. Heat brisket in roaster with gravy all around.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Can I Freeze This?
- Yes! This freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Cooking Tip
- For the best results, let your beef come to room temperature for about 20 minutes before cooking. This ensures even cooking throughout.
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Frequently Asked Questions
How do I make Braised Brisket with Red Wine, Apricots, Prunes and Cherry?
This Braised Brisket with Red Wine, Apricots, Prunes and Cherry recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 22 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this braised brisket with red wine, apricots, prunes and cherry ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.