Sweet and Savory Brisket

By ngaldi

Ingredients

• 3 pounds second-cut brisket
• 1 1/2 tablespoon kosher salt
• 2 teaspoons black pepper
• 2 tablespoons neutral cooking oil
• 2 tablespoons unsalted butter
• 3 medium white onions, chopped
• 6 garlic cloves, peeled and smashed
• 2 sprigs thyme
• 2 medium carrots, peeled and cut into chunks
• 1 1/2 tablespoon tomato paste
• 3/4 cups dried apricots or prunes
• 6 cups beef stock
• 1 bottle of red wine (I used cabernet)

Details

Servings 6
Adapted from food52.com

Preparation

Step 1

Preheat oven to 325° F. Heat the oil in a large Dutch oven over high heat and sear brisket for 5 minutes on each side, or until a nice crust forms. After searing, remove the meat from the pot and set it aside.

Melt butter in the Dutch oven and add onions, garlic, thyme, carrots, and tomato paste and cook over medium heat until onions are soft and slightly browned -- about 5 to 7 minutes.

Return brisket to Dutch oven and add the apricots or prunes, beef stock, and red wine. The brisket should be completely submerged in liquid -- if it isn’t, add water or more stock until it is.

When the meat is done, remove it from the Dutch oven, set it on a platter, and cover in foil to keep it warm. Boil the liquid over medium heat until it reduces to approximately 4 cups -- this should take about 25 minutes.