Braised Brisket In Apricot And Cranberry Sauce Recipe

1. 1

   Mix salt, pepper, brown sugar, garlic powder, onion powder, smoked paprika, hot paprika, and mustard powder together in a small bowl. Coat brisket liberally with rub and let sit for at least 40 minutes and up to a day, refrigerated.

2. 2

   Preheat oven to 325u00b0F. Heat oil in a large Dutch oven over high heat until shimmering. Place brisket in Dutch oven and cook until well browned, 6 to 8 minutes. Flip and brown on second side, about 5 minutes longer. Transfer brisket to a large plate and lower heat to medium.

3. 3

   Add shallots, garlic, and tomato paste to Dutch oven. Cook, stirring occasionally, until shallots are softened, about 7 minutes. Add beef broth and scrape up browned bits from bottom of pan. Add tomato sauce, apricot preserves, cranberry sauce, dried cranberries, dried apricots, dark brown sugar, molasses, soy sauce, Dijon mustard, and Worcestershire sauce. Stir to combine. Bring sauce to a boil. Nestle brisket in sauce, pouring in any accumulated juices from the plate. Cover Dutch oven and transfer to oven. Cook until brisket can be pierced with a fork with little to no resistance, about 3 hours.

4. 4

   Transfer brisket to a large container and add sauce. Cover and place in refrigerator overnight and up to three days (see note).

5. 5

   Preheat oven to 325u00b0F. Spoon off any congealed fat from sauce. Remove brisket from sauce and cut into 1/4-inch slices against the grain. Place slices in a casserole dish and cover with sauce. Cover dish with foil and place in oven until brisket is warmed through, 30 to 45 minutes. Serve immediately.

No additional tips available.