Recipes



Beef Brisket with Prunes and Apricots

Presented by:
Sun-Maid
Save RecipePrint Print Like Tweet Print

Moist and tender brisket with the added flavor of prunes and apricots.

Recipe Prep Time
Prep Time
30 min
Recipe Cook Time
Cook Time
4-7 hrs
Recipe Ready Time
Ready In
Recipe Servings
Servings
6

Ingredients

1 3-1/2 to 4-1/2 pound fresh beef brisket

1 teaspoon salt

1/2 teaspoon ground black pepper

1 large onion, diced

1 teaspoon minced garlic

1 tablespoon minced fresh ginger

1 cup dry red wine

1 can (14 oz.) reduced sodium or regular beef broth

3-4 teaspoons cornstarch

1-2 cups water

1 cup Sun-Maid Mediterranean Apricots

1 cup Sun-Maid Pitted Prunes
 

Directions

Heat oven to 350 F. Trim excess fat from brisket if needed, leaving about 1/8-inch thickness on one side of meat. 

Season brisket on both sides with salt and pepper. Place fat side down in a wide oven-proof skillet. Or if skillet is not oven-proof,transfer meat to a metal roasting pan after browning. 

Brown meat over medium-high heat, about 10 minutes. Remove from pan. 

Add onion, garlic and ginger to pan, stir until softened, 3-5 minutes. 

Pour wine into pan; stir and simmer until nearly evaporated. Add beef broth. 

Place brisket in a 3.5 to 6-quart slow-cooker, cutting brisket in half to fit if needed.

Pour pan liquid over meat. Meat should be mostly submerged in liquid. A little water can be added if needed.

Cover and cook 6-7 hours on low or 4-5 hours on high.

Remove meat from cooker and keep warm. If slow cooker was on low, turn to high.

Stir in 3-4 teaspoons cornstarch. Add prunes and apricots; cook until sauce thickens slightly and fruit is soft, about 5 minutes.






More Sun-Maid Recipes

Like More Recipe Ideas?

Just tell us what you have in the pantry or fridge.


FREE WEEKLY EMAIL UPDATES!

Get the latest recipe ideas, updates and more.

Follow Us: