This roast is wonderful any time of the year, but it’s also a spectacular star dish of a Hanukkah feast!
We love this recipe so much. The onions caramelize as they slow cook with the brisket and create the most amazing sauce. The brisket can even be made up to 12 hours in advance and re-heated in the oven. Wonderful served with Latke pancakes and fried lemon cauliflower!
HOW TO MAKE BEEF BRISKET WITH CARROTS AND APRICOTS
This amazing dish is not difficult to make in your own kitchen.
You’ll need to allow enough to time to prep the veggies, sear the roast, and then slow cook to perfection!
Watch us show you how to make this show-stopper main coarse!
BRAISE THE ROAST TO TENDER-PERFECTION
Braising is a technique that starts with searing the roast to lock in flavors and help create a shield for ensuring the roast is tender and juicy on the inside.
Then, the roast is submerged in liquid and slow cooked until tender and fully cooked.
This is a recipe from William Sonoma Essentials of Slow Cooking and though we’ve tweaked it a little, we just think it’s such a great recipe, we make it all the time!
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!
Beef Brisket with Carrots and Apricots
- 1 3 lb beef brisket
- 1 tbsp smoked paprika
- Kosher salt
- Freshly ground black pepper
- 3 tbsp 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 tsp 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 1/2 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, 1/4-1/2-inch thick.
- Arrange the slices on a platter and took with the juices and the apricots and carrots.
- Serve at once and ENJOY!
POST UPDATE: This recipe was originally published in December 2017 was recipe was tweaked with new photography and fabulous new video in December 2019!