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Brisket with Dried Apricots and Figs
Servings: 8
Ingredients
- 3 tablespoons sunflower oil (or another neutral oil), divided
- 1 brisket (about 5 pounds)
- Kosher salt and freshly ground black pepper
- 2 large onions , halved through the root and thinly sliced
- 6 garlic cloves , thinly sliced
- 1 cup dry red wine
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons onion powder
- 4 cups beef or chicken broth
- 2 tablespoons pure maple syrup
- 2 bay leaves
- 1 cup Orchard Choice or Sun-Maid California Mission Figs , stems trimmed and halved vertically
- 1/2 cup dried apricots , halved
Instructions
- Preheat the oven to 325°F. Heat 2 tablespoons of the oil in a large Dutch oven set over medium-high heat. Generously season the brisket on both sides with salt and black pepper, place in the hot pan and sear, turning once, until well browned on both sides, 4 to 5 minutes per side. (If the meat doesn’t fit in a single layer in the pan, cut it in half and sear in two batches.) Transfer the browned meat to a large plate and set aside.
- Add the remaining tablespoon of oil to the Dutch oven, then stir in the onions and garlic and cook, stirring occasionally, until softened and golden brown, 6 to 8 minutes.
- Add the wine, vinegar, onion powder, and 1 teaspoon of salt and cook until the wine reduces a bit, 2 to 3 minutes. Add the broth, maple syrup, and bay leaves and bring the mixture to a boil.
- Gently return the seared brisket to the Dutch oven (along with any juices accumulated on the plate), and spoon some of the liquid over the meat.
- Cover the Dutch oven and transfer to the oven. Let the brisket cook, undisturbed, for 1 ½ hours. Stir in the dried figs and dried apricots, re-cover the Dutch oven, and continue cooking until the meat is very tender, another 1 ½ hours.
- Remove from the oven and let the meat cool. Refrigerate overnight, then thinly slice the meat against the grain while it is cold. (Brisket is easier to cut cold than hot.) When ready to serve, reheat the sliced meat and juices in a 325°F oven until bubbling. Taste and add more salt, if desired.
- Transfer the meat, dried fruit, and onions to a serving platter (discarding the bay leaves), and spoon a generous amount of the cooking liquid over top. Serve hot.