Apricot Brisket
Recipe: #11593
December 22, 2013
Categories: Roast Beef, Jewish, Christmas, New Years, Passover Sunday Dinner, Oven Bake, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Beef Dinner, more
"Great recipe- from a community cookbook."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (511.2 g)
- Calories 861
- Total Fat - 54.1 g
- Saturated Fat - 18 g
- Cholesterol - 277.7 mg
- Sodium - 4113.6 mg
- Total Carbohydrate - 33.5 g
- Dietary Fiber - 8 g
- Sugars - 11.2 g
- Protein - 54.6 g
- Calcium - 69.2 mg
- Iron - 7.3 mg
- Vitamin C - 39.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cut small slits in the fat side of the brisket, approx 1" apart. Sprinkle the brisket with salt and pepper.
Step 2
Place the brisket, fat side up, in a heavy oven proof dish ( I use a le creuset dutch oven). Pour the rest on the ingredients on top.
Step 3
Cover tightly with foil ( or the dutch oven cover).
Step 4
Bake at 350F for at least 3 hours, or until fork tender.
Step 5
Let sit for at least 45 minutes after removing before thinly slicing the brisket-serve with the sauce on top.
Tips
No special items needed.
0 Reviews
You'll Also Love
