Brisket with Dried Fruits Recipe

Name: Brisket with Dried Fruits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 5 pounds beef brisket; Coarse salt and freshly ground pepper; 4 medium onions, halved and thinly sliced; 4 garlic cloves, thinly sliced; 1 can (28 ounces) whole peeled plum tomatoes, coarsely chopped, with juice; 2 3/4 cups homemade or low-sodium store-bought beef stock; 1/3 cup cider vinegar; 1 bag (14 1/2 ounces) prepared sauerkraut, drained; 1 cup pitted prunes; 1 cup dried Black Mission figs; 1 cup dried apricots; 1 cup pitted dates

Servings: persons

3 tablespoons extra-virgin olive oil
5 pounds beef brisket
Coarse salt and freshly ground pepper
4 medium onions, halved and thinly sliced
4 garlic cloves, thinly sliced
1 can (28 ounces) whole peeled plum tomatoes, coarsely chopped, with juice
2 3/4 cups homemade or low-sodium store-bought beef stock
1/3 cup cider vinegar
1 bag (14 1/2 ounces) prepared sauerkraut, drained
1 cup pitted prunes
1 cup dried Black Mission figs
1 cup dried apricots
1 cup pitted dates

1
Preheat the oven to 400F.
2
Heat the oil in a large roasting pan over high heat.
3
Season the beef with salt and pepper.
4
Brown the beef in the pan all over, about 4 minutes per side.
5
Transfer to a platter.
6
Add the onions and garlic to the pan; reduce heat to medium.
7
Cook, stirring, until the onions just turn golden, about 5 minutes.
8
Add the tomatoes and juice, the stock, and the vinegar; bring to a boil.
9
Return the meat to the pan; cover with foil.
10
Cook in the oven until fork tender, about 1 1/2 hours.
11
Turn the meat; add the sauerkraut and dried fruits.
12
Cover; cook until the meat is very tender and the sauce is reduced, about 1 1/2 hours.
13
Let stand 30 minutes.
14
Slice the meat against the grain.
15
Serve with sauce.

1729

kcal

Calories

108

Fat

Carbs

157

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 5 pounds beef brisket, Coarse salt and freshly ground pepper, 4 medium onions, halved and thinly sliced, and more.

Yes, Brisket with Dried Fruits falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brisket with Dried Fruits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions