Apricot Cranberry Braised Brisket. A zippy spice rub gets tempered with a lush savory sauce subtly infused using tangy dried fruits. Braised perfection!
Spoiler alert. You might be tempted to skip the beef to sop up all the lush tangy sauce using a challah fork. This sauce is that wonderfully “out of this world” delicious!
The feature I adore most with braises is the fact that you can pretty much”set it, forget it” after a 15 to 20 minute pre- prep. Other than an occasional stirring of the pot to ward off the sauce sticking, the ease of preparation yields HUGE results in the taste department. That seems to be the goal for any of us slaving over the stovetop. An added bonus is the cloying aroma produced that permeates your living space.
For our 2 person household a 3 to 4 pound uncooked brisket yields three delicious meals. In fact, the leftovers seems to taste even better than the original. Leftovers freeze and reheat well too freeing up at least one of your designated cooking nights for an alternate indulgence.
As with most braised brisket recipes an overnight rest is essential to have the flavor components meld together and intensify. Plus if you’ve never sliced a cooked brisket I can assure you it is much easier to slice chilled. Slicing while warm generally produces what I call “brisket shrapnel” rather than intact slices. An added benefit of the chill is the ability to remove any fat that has risen to the top of the sauce.