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Apricot Brisket

4

225 min

Apricot Brisket

Apricot Brisket Photo 1

Time

225 min

Serving

6 persons

Calories

822

Rating

4.00★ (53)

Author: Victoria Buriak
Serve this brisket and the fruity gravy with mashed potatoes, salad, and hot rolls.

Ingredients

  • vegetable oil: 2 Tbsp
  • beef brisket: 6 pound
  • onion: 1 piece (chopped)
  • garlic: 2 clove (crushed)
  • dry onion soup mix: 1 pack (1 ounce pack)
  • apricots: 1 pound (dried)

Metric Conversion

Stages of cooking

Apricot Brisket Photo 21
Apricot Brisket Photo 32
Apricot Brisket Photo 43
Apricot Brisket Photo 54
  1. In a large heavy skillet, heat oil over medium high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.
    Apricot Brisket Photo 2
  2. Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.
    Apricot Brisket Photo 3
  3. Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.
    Apricot Brisket Photo 4
  4. Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.
    Apricot Brisket Photo 5

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