Marinated Beef Brisket

Prep Time25 minutes
Cook Time8 hours
Cuisine: American
Keyword: beef, brisket
Servings: 8

Equipment

  • Crockpot

Ingredients

  • 2/3 cup quartered dried apricots (about 4 ounces)
  • 9 large garlic cloves
  • 3 ½ tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 14 - 1/2 to 5 lb flat-cut beef brisket
  • 3 tbsp olive oil
  • 4 cups chopped onions
  • 2 medium carrots, coarsely chopped
  • 1 tbsp minced, peeled fresh ginger
  • 1 tsp ground coriander
  • 1/8 tsp cayenne pepper
  • 1 cup dry red wine
  • 3 cups homemade beef stock or canned low-salt beef broth
  • 2/3 cup pitted prunes, quartered
  • chopped fresh cilantro

Instructions

  • Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon cumin, salt, cinnamon, and 1/4 teaspoon pepper in food processor. Pulse to chop mixture into a coarse puree.
  • Using small sharp knife, make 1/2-inch-deep slits all over brisket. Press apricot mixture into slits.
  • Heat oil in heavy large pan over medium-high heat. Add onions and sauté for 5 minutes.
  • Add carrots, ginger, coriander, cayenne pepper, remaining 6 garlic cloves and 2 1/2 teaspoons cumin; sauté 3 minutes.
  • Add wine and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes.
  • Put brisket into crock pot. Add prunes, apricots, stock and vegetable mixture over brisket.
  • Cook in crock pot on low for 8 hours.
  • Take brisket out of crock pot and slice brisket thinly across grain.
  • If you want, you can bring sauce left in the pot to boil over medium-high heat. Boil to thicken slightly, if desired.
  • Season sauce with salt and pepper.
  • Arrange sliced brisket in large ovenproof dish. Spoon sauce over.
  • Top with cilantro and serve.