This Beef Brisket with Carrots and Apricots recipe is one of those “special occasion” dishes that is just so wonderful and delicious. Of course, it’s a real treat during the holiday season, but it’s also great any time of the year. Wow, this is good.
A brisket has been a family tradition since I was a young kid. I remember smelling it as it slowly cooked for most of the day. Over the years I’ve come up with my own version, but the end result is still the same: Delicious and just so comforting.
Slow cooking, or braising, is the way to turn this somewhat ‘tough’ cut of meat into the most tender, melt-in-your mouth dish. We love the caramelized onions and the carrots and apricots are the perfect compliment to the incredible meat and sauce.
Serve this brisket for a special occasion and your loved ones will be so happy. Everything about it spells comfort, love and joy. Seriously, it’s that good. We just LOVE this Beef Brisket with Carrots and Apricots recipe, and so will you!
Now, go forth and make this amazing dish!
- 1 3-lb beef brisket
- 1 tablespoon smoked paprika
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons olive oil
- 3 medium yellow onions, thinly sliced
- 4 garlic cloves, minced
- 1 cup dry red wine
- 1 cup beef stock
- 1 cup ketchup
- 2 bay leave
- 2 teaspoons dried thyme
- 2 cup dried apricots
- 2 lbs carrots, peeled and cut into 1-inch pieces
- 1 cup orange juice
- ¾ cup packed dark brown sugar
- Trim away most of the excess fat from the surface of the brisket.
- In a small bowl, mix together the paprika, 1 teaspoon salt, and ½ teaspoon pepper.
- Rub the spice mixture all over the meat.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Once hot, add the brisket, fat side down, and cook until browned on both sides, about 10 minutes, 5 minutes per side.
- Remove from the Dutch oven and set aside.
- Add the onions to the Dutch oven and saute over medium-high heat until the they start to brown, 6 - 8 minutes.
- Stir in the garlic and saute for about 1 minute.
- Pour in the wine and deglaze the pan, stirring and scraping up the browned bit on the bottom of the pan with a wooden spoon.
- Stir in the stock and ketchup and bring to a boil.
- Pre-heat the oven to 375°F.
- Nestle the brisket, fat side up, in the Dutch oven and spoon some of the onion mixture over the meat.
- Add the bay leaves and sprinkle in the thyme.
- Cover and cook for 1 hour.
- Meanwhile, in a large bowl, combine the apricots, carrots, orange juice, and brown sugar, tossing to coat the apricots and carrots.
- Remove the Dutch oven and push the apricots and carrots into the cooking liquid around the brisket and drizzle the juice-sugar mixture over them.
- Cover and cook until the brisket it tender, 2 hours longer.
- Transfer the brisket to a carving board.
- Cover loosely with aluminum foil to keep warm and let rest for 15 minutes.
- Use a large spoon to skim as skim as much fat as possible from the surface of the cooking liquid.
- Using a large, sharp knife, cut the brisket across the grain into slice, ¼-1/2-inch thick.
- Arrange the slices on a platter and took with the juices and the apricots and carrots.
- Serve at once and ENJOY!