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White Wine Braised Brisket with Apricots

Amy Kritzer
White Wine Braised Brisket with apricots is tender and sweet and perfect for your next family get together!
5 from 1 vote
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Course Meat
Cuisine Jewish
Servings 6


  • 1 3- pound brisket not trimmed
  • Salt
  • 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.
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