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Apricot Brisket
Apricot Brisket
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Prep Time:
15 minutes
Cook Time:
210 minutes
Total Time:
225 minutes
Simplify braised beef with onion soup mix and apricots, perfect for make-ahead meals. Just cook low and slow, then reheat when ready to eat.
Ingredients:
  • 2 tablespoons vegetable oil
  • 6 pounds beef brisket
  • 1 onion, chopped
  • 2 cloves crushed garlic
  • 1 (1 ounce) package dry onion soup mix
  • 1 pound dried apricots
Instructions:
  • Heat oil in a large heavy skillet over medium-high heat until hot. Brown the beef on all sides. If the brisket is too large, cut it in half and brown in two stages. Transfer the meat to a large Dutch oven with a lid.
  • Sauté onions in the skillet's drippings over medium heat until they begin to brown. Add garlic and cook for an additional 2-3 minutes before pouring over the brisket in the Dutch oven.
  • Sprinkle one package of dry, instant onion soup mix over the browned onions and meat. Place all of the apricots on top of the soup mix. Carefully pour water around the outside of the meat, making sure to cover the sides of the brisket. Cover with a lid.
  • Preheat the oven to 325 degrees F (160 degrees C). Bake the dish uncovered for 1 hour. Check the liquid level; if it looks dry, add a bit more water around the meat. Cover and continue baking for another hour. Stir in the apricots, then bake uncovered for an additional hour. Stir the gravy, adding more water if needed to reach desired consistency. Bake until the meat is very tender; if necessary, bake for an extra 30 minutes. Serve by cutting across the grain.

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