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Braised Brisket in Apricot and Cranberry Sauce

Name: Braised Brisket in Apricot and Cranberry Sauce
Total time: 780 min
Yield: 8
Ingredients: For the Rub:; 1 tablespoon kosher salt; 2 teaspoons freshly ground black pepper; 2 teaspoons dark brown sugar; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon smoked paprika; 1/4 teaspoon hot paprika; 1/4 teaspoon mustard powder; For the Brisket:; 2 tablespoons canola oil; 1 whole point-cut (also sold as "second cut") brisket, about 3 to 4 pounds total, fat cap trimmed to 1/8-inch; 1 1/2 cups finely sliced shallots (2 to 3 large shallots); 4 medium cloves garlic, crushed; 1 tablespoon tomato paste; 1 cup beef broth; 1 (15-ounce) can tomato sauce; 1/2 cup apricot preserves; 1/2 cup cranberry sauce; 1/3 cup dried cranberries; 1/3 cup roughly chopped dried apricots; 1/4 cup dark brown sugar; 2 tablespoons molasses; 2 tablespoons soy sauce; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce

Prep Time

Cook Time

Total Time

13h

This braised brisket in apricot and cranberry sauce is a savory and sweet dish that's perfect for a special occasion. The brisket is rubbed with a flavorful spice mixture before being slow-cooked in a delicious sauce made with apricot preserves, cranberry sauce, and a variety of seasonings for a tender and flavorful result.

Recipe Options

Ingredients

Servings: 8

Scale:

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1 tablespoon kosher salt

2 teaspoons freshly ground black pepper

2 teaspoons dark brown sugar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika

1/4 teaspoon hot paprika

1/4 teaspoon mustard powder

2 tablespoons canola oil

1 whole point-cut (also sold as "second cut") brisket, about 3 to 4 pounds total, fat cap trimmed to 1/8-inch

1 1/2 cups finely sliced shallots (2 to 3 large shallots)

4 medium cloves garlic, crushed

1 tablespoon tomato paste

1 (15-ounce) can tomato sauce

1/2 cup apricot preserves

1/2 cup cranberry sauce

1/3 cup dried cranberries

1/3 cup roughly chopped dried apricots

1/4 cup dark brown sugar

2 tablespoons molasses

2 tablespoons soy sauce

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

For the Rub: 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.

Preheat oven to 325°F (160°C). 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.

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.

Transfer brisket to a large container and add sauce. Cover and place in refrigerator overnight and up to 3 days (see notes).

To Serve: Preheat oven to 325°F (160°C). 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.

Braised Brisket in Apricot and Cranberry Sauce

Ingredients

For The Rub

For The Brisket

Steps

Nutrition Facts

Braised Brisket in Apricot and Cranberry Sauce

Ingredients

For The Rub

For The Brisket

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts