Melt in you mouth White Wine Braised Brisket slow cooked with slightly sweet apricots. Made on the stovetop to free up your oven space for other dishes! It’s like I thought of everything.
I’m going to go ahead and declare this week to be brisket week on What Jew Wanna Eat. Any objections? Didn’t think so! So make sure to stop by tomorrow (and the day after) for some more super brisket recipes. You can even sign up here to never miss a recipe. Evvvver. First up, White Wine Braised Apricot Brisket. Apricot chicken was a classic dinner growing up. And I hated it. It was just a little too sweet and tart for my tastes thanks to apricot jam. You could say it wasn’t my jam (see what I did there?) So now that I’m the grown up (up for debate) I decided to make you White Wine Braised Brisket with Apricots. Perfect for a sweet new year. And because I’m a grown-up, I added nearly a whole bottle of wine (minus the part I drank of course). It’s the perfect dish for your upcoming holidays! And make sure to use a wine you actually like to drink instead of raiding Bubbe’s boxed beverage selection. It’s a holy day, after all! And this will make all the difference.
White Wine Braised Brisket with Apricots
- 1 3- pound brisket not trimmed
- Cracked black pepper
- Dried thyme
- Olive oil or grapeseed oil
- 2 stalks celery medium diced
- 1 medium white onion sliced thin
- 2 cloves garlic smashed
- 1 bottle dry white wine I used a sauvignon blanc
- 1 cup dried apricots divided
- Season brisket well with salt, pepper and thyme on both sides. Refrigerate to meld flavors for 2-24 hours.
- When ready to cook, let the meat stand at room temperature for 30-60 minutes.
- Heat 2-tablespoons oil in a large, heavy bottomed pot or Dutch oven over medium-high heat. Add brisket, fat side down. Cook without moving for 5 minutes until well browned. Then turn the brisket over and cook the other side until well browned, about 3-5 more minutes.
- Remove and set the brisket aside on a plate. Then reduce the heat to medium and add the celery and onion and saute until golden, about 5 minutes, making sure to scrape up all the pieces stuck to the bottom. Add smashed garlic and saute another minute.
- Then add the brisket back in. Pour wine over brisket and add 1/2 cup dried apricots. Bring to a boil, then cover and lower to a simmer over medium low heat.
- Braise until brisket is very tender to the touch but not falling apart, about 3 1/2 to 4 1/2 hours. Cool brisket in the sauce and refrigerate overnight.
- The next day, transfer the brisket to a large plate.
- Strain braising liquid into a large bowl to remove large chunks (you may have to heat up the liquid first if a hard fat layer has formed.
- Return the liquid to pot, bring to a simmer, add remaining apricots and cook until apricots are soft and sauce is thick, about 20 minutes.
- Cool slightly and adjust with salt and pepper to taste.
- Slice brisket against the grain and serve with sauce and apricots!
- Note: Cook brisket a day before you intend to serve.