How many servings does this recipe make?

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

What ingredients do I need for Spiced Beef Brisket with Dried Fruit?

You need 13 ingredients. The key ingredients include: 1 cup (about 6 ounces) dried sour cherries, 3/4 cup (about 4 ounces) dried apricots, 5 pounds beef brisket, in one piece, with 1/4-inch layer of surface fat, Kosher salt and freshly ground black pepper, and more.

Is Spiced Beef Brisket with Dried Fruit suitable as meat & poultry?

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

How do I store leftover Spiced Beef Brisket with Dried Fruit?

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

Spiced Beef Brisket with Dried Fruit Recipe

Name: Spiced Beef Brisket with Dried Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (about 6 ounces) dried sour cherries; 3/4 cup (about 4 ounces) dried apricots; 5 pounds beef brisket, in one piece, with 1/4-inch layer of surface fat; Kosher salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 6 yellow onions, thinly sliced; 2 cups Cakebread Cellars Cabernet Sauvignon; 2 bay leaves; 1 cinnamon stick; 1 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon freshly grated nutmeg; Chicken stock (page 190), if needed

Spiced Beef Brisket with Dried Fruit

Eats Now Editorial Team · 1640 kcal · Meat & Poultry

1
Put the dried cherries and apricots in a small bowl, cover with warm water, and let soak for 1 hour to soften.
2
Drain.
3
Preheat the oven to 325F.
4
Season the brisket on both sides with salt and pepper.
5
Heat a deep, wide, ovenproof pot over high heat.
6
Add the olive oil.
7
When the oil is almost smoking, add the brisket.
8
Sear on both sides until nicely browned, about 3 minutes per side.
9
Transfer the brisket to a tray.
10
Add the onions to the pot and cook, stirring, until wilted and beginning to caramelize, 10 to 12 minutes.
11
Add the wine, bay leaves, cinnamon stick, ginger, cloves, and nutmeg.
12
Stir, scraping up any browned residue on the bottom of the pot.
13
Return the brisket to the pot, bring the liquid to a simmer, cover, and transfer to the oven.
14
Bake for 2 1/2 hours, basting with the juices every half hour.
15
Add the drained cherries and apricots.
16
Re-cover and return to the oven until the meat is fork-tender, 30 to 45 minutes longer.
17
If the sauce is too reduced, add a little chicken stock or water.
18
If the sauce is too thin, uncover the pot and continue baking until the sauce has reduced.
19
Discard the cinnamon stick and bay leaves.
20
The brisket slices more easily and tastes better on the second day.
21
To refrigerate it, transfer it with tongs to a container just large enough to hold it.
22
Pour the sauce over it.
23
Let cool to room temperature, then cover and refrigerate.
24
The following day, carve the brisket while cold into 1/4-inch-thick slices.
25
Arrange in a baking dish and spoon the sauce over it.
26
Cover the baking dish and reheat in a preheated 350F oven until the brisket is hot throughout, about 45 minutes.
27
Alternatively, to serve the brisket the day it is made, transfer it with tongs to a cutting board and let it rest for at least 30 minutes for easier slicing.
28
Carve into 1/4-inch-thick slices and transfer to a warm platter.
29
Reheat the sauce, if necessary, and spoon over the meat.
30
Enjoy with Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon or another substantial red wine.

Spiced Beef Brisket with Dried Fruit

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