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.
12 Serving(s)
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
- Preheat oven broiler with a rack positioned in top third. Coat a roasting pan with cooking spray.
- 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.
- 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.
- 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.
- 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.
- With a sharp carving knife, thinly slice brisket against the grain, transferring slices to roasting pan with braising liquid.
- 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: 77gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe