The perfect dish to warm you up, especially on a cold day! Succulent, fork-tender beef served with sautéed vegetables and topped with a dried fruit sauce.
Note: Requires Dutch oven
Courtesy of Chef Andrea Nicholson
ingredients
directions
Preheat the oven to 350°F. Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil. When it is almost smoking sear the brisket until well browned, about 6-8 minutes per side.
Remove the brisket to a plate and pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and sauté until glossy and lightly browned, about 5 minutes. Add the apricots, prunes and all the rosemary, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
Return the browned brisket to the Dutch oven and add the wine and stock. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork-tender, 2 to 2 1/2 hours, remove from oven and keep warm.
Ladle and strain about 4 cups of the briskets braising liquid into a medium sauce pan and add the apricot and prunes. Simmer for 20 minutes, remove from the heat and add the cold butter and stir until well incorporated.
To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices and pour the dried fruit sauce overtop, serve.