• 12servings
  • 555calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B9, B12, D, P
MineralsZinc, Copper, Natrium, Manganese, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (4 1/2-pound) beef brisket

  2. 1 tablespoon(s) salad oil

  3. 2 jar(s) (12-ounce) apricot jam

  4. 1/2 cup(s) chili sauce

  5. 1/4 cup(s) cider vinegar

  6. 1 tablespoon(s) dry mustard

  7. 1 teaspoon(s) salt

  8. 2 package(s) (8-ounce) dried mixed fruit

Instructions Jump to Ingredients ↑

  1. Trim excess fat from beef brisket. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook brisket until well browned on both sides.

  2. Add 4 cups water to brisket in Dutch oven; heat to boiling. Reduce heat to low; cover and simmer 2 1/2 hours or until meat is fork-tender.

  3. When brisket is done, preheat oven to 375 degrees F. In 3-quart saucepan, combine apricot jam, chili sauce, vinegar, mustard, and salt; over medium heat, heat until jam melts.

  4. Line medium roasting pan (about 14-inch by 10-inch) with foil. Place brisket in pan; reserve cooking liquid. Spread 3/4 cup apricot-jam mixture on top of brisket. Bake brisket about 25 minutes or until glaze is lightly browned.

  5. Meanwhile, add dried fruit and 2 cups reserved brisket cooking liquid to remaining apricot-jam mixture in saucepan. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until fruit is tender.

  6. Slice brisket across the grain and serve with warm fruit sauce.


Send feedback