🔥 Get Out and Grill
Shop Now >
Schnucks
0

Brisket with Apricot Sauce

This flavorful brisket dish showcases a mouthwatering blend of spices and a tangy apricot-sauce glaze, adding a hint of sweetness and complexity to the tender beef.

Beef,Dinner,Passover,Simply Schnucks
4 hrs 20 mins
12 Serving(s)
FacebookTwitterInstagramPinterest
Brisket with Apricot Sauce

Ingredients

  • 6 lb. flat-cut beef brisket
  • 2 tbsp. cracked black pepper
  • 2 tbsp. Schnucks vegetable oil
  • 3 lb. Vidalia onions, peeled & quartered
  • 6 medium carrots, peeled & trimmed
  • 1 small head garlic, cloves separated & peeled
  • 1 (14 oz.) can no salt added crushed tomatoes

Spiced Apricot Sauce

  • 1 cup low-sodium beef stock
  • 3 tbsp. Spice Hunter spicy garlic seasoning blend
  • 1 tsp. Schnucks ground cinnamon
  • 1 tsp. Schnucks ground ginger
  • 14 dried apricots
  • 12 pitted prunes
  • 2 drained nonpareil capers
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Preheat oven broiler with a rack positioned in top third. Coat a roasting pan with cooking spray.
  2. Rub brisket all over with black pepper; season with salt, if desired. Transfer to prepared pan, fat side up; broil 5 minutes per side. Remove from oven and set aside. Reduce oven temperature to 275 degrees and move rack to middle position.
  3. In a large skillet, heat oil over medium-high until shimmering. Add onion, carrot and garlic; cook, stirring frequently, 5 minutes. Season with salt and additional pepper, if desired. Stir in crushed tomatoes, stock, garlic seasoning, cinnamon, ginger, apricots, prunes and capers. Bring to a simmer, stirring to combine. Remove from heat and set aside.
  4. Pour simmered sauce over brisket. Arrange vegetables in an even layer around brisket, then tightly cover with foil. Roast until fork-tender, 3–4 hours. Remove from oven and set aside.
  5. Turn off oven. Transfer brisket to a cutting board, tent with foil and let rest 30 minutes. Return pan with braising liquid to oven to keep warm.
  6. With a sharp carving knife, thinly slice brisket against the grain, transferring slices to roasting pan with braising liquid.
  7. Cover with foil and let stand 30 minutes in warm oven. Serve warm, garnished with preferred herbs and vegetables.

Nutrition Facts

590 Calories Per ServingFat: 16gSaturated Fat: 5gCholesterol: 220mgSodium: 489mgCarbohydrates: 26gFiber: 5gSugars: 19gProtein: 77g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe