Description
A tender, fall-apart braised brisket with honey and dried apricots, perfect for Rosh Hashanah. This stress-free, set-it-and-forget-it recipe delivers a sweet and savory flavor profile that is impressive enough for holiday guests.
Ingredients
Scale
- 3–4 pounds beef brisket (flat-cut preferred)
- 2 tablespoons neutral oil (vegetable or canola)
- 2 large yellow onions, sliced
- 6 cloves garlic, minced
- 1 cup dried apricots, chopped
- ½ cup honey
- 2 cups low-sodium beef broth
- ½ cup dry red wine (Cabernet Sauvignon or Merlot)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon black pepper, freshly cracked
- 1.5 teaspoons kosher salt
- 2 bay leaves
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
Instructions
- Prep the brisket: Take the meat out of the fridge 30 minutes before cooking. Pat dry with paper towels and trim excessive hard fat, leaving ¼ inch. Season generously on all sides with salt, pepper, cumin, smoked paprika, and thyme.
- Sear the meat: Heat oil in a Dutch oven or skillet over medium-high heat. Sear brisket for 4-5 minutes per side until a deep brown crust forms. Remove meat and set aside.
- Sauté aromatics: Reduce heat to medium. Add sliced onions to the pot and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Build braising liquid: Pour in red wine to deglaze the pot, scraping up browned bits. Simmer for 2 minutes. Add beef broth, honey, and chopped dried apricots, stirring to combine.
- Braise: Return brisket to the pot, fat-side up. Ensure liquid comes halfway up the meat. Add bay leaves. Cover tightly and transfer to a preheated 325°F (165°C) oven. Braise for 2.5 to 3 hours until fork-tender.
- Rest and slice: Remove pot from oven. Transfer brisket to a cutting board and let rest for 15 minutes. Skim excess fat from the sauce if desired.
- Serve: Slice brisket against the grain. Arrange on a platter and spoon warm apricot-honey sauce over the top. Garnish with fresh parsley if desired.
Notes
[‘Slice against the grain to ensure tenderness.’, ‘Do not skip the searing step for maximum flavor.’, ‘Internal temperature should reach 200-205°F (93-96°C).’, ‘This dish tastes better the next day as flavors meld.’, ‘Can be made in a slow cooker: Cook on low for 8 hours or high for 4-5 hours after searing and sautéing.’]
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 380
- Sugar: 18
- Sodium: 650
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 2
- Protein: 25
Keywords: Rosh Hashanah, braised brisket, holiday recipe, honey brisket, dried apricots, Jewish holiday food, slow cooker brisket, easy brisket