Brisket with Apricot Sauce

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.