Serve this brisket and the fruity gravy with mashed potatoes, salad, and hot rolls.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large heavy skillet, heat oil over medium high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.

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  • Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.

  • Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.

  • Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

821.6 calories; 56.3 g protein; 52.4 g carbohydrates; 184.6 mg cholesterol; 549.8 mg sodium. Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
I made this in a crock pot -- I didn't have to make any adjustments. It was wonderful. Try it. Read More
(34)

Most helpful critical review

Rating: 2 stars
06/01/2004
Obviously I am at odds with every other reviewer but I found this recipe just awful. The apricots went really badly with the beef to just give a really unpleasant flavour. Must just be me. Read More
(4)
51 Ratings
  • 5 star values: 32
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/25/2004
I made this in a crock pot -- I didn't have to make any adjustments. It was wonderful. Try it. Read More
(34)
Rating: 5 stars
01/25/2004
I made this in a crock pot -- I didn't have to make any adjustments. It was wonderful. Try it. Read More
(34)
Rating: 4 stars
01/25/2004
This was flavorful... I added dried cranberries too. There is an error in the cooking time however (I looked at the 2 hours 30 minute cook time and it messed up dinner... wound up serving it the next day). Following the directions there should be 3 hours of cooking plus an additional 1/2 hour if necessary. Gravy is excellent though! Read More
(23)
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Rating: 5 stars
01/25/2004
I made this recipe in my slow cooker. It was so easy and tasted excellent. I'll make it often. Read More
(20)
Rating: 5 stars
02/17/2008
Great recipe! Here's how I tweaked it after reading everyone's feedback: I used Knorr French Onion Soup Mix. I chopped up the apricots and used only 3/4 cup. I used a 3 pound chuck roast, browned it as directed, then put it into my crock pot on high for 3 hours. I followed the recipe (browned onions and garlic) except that I precooked a pound of chunked up carrots in my microwave (about 7 minutes) and boiled (skins on/our preference) 6 regular sized potatos for about 45 minutes. I added the cooked carrots and potatoes (chunked up) to the crock pot and gently stirred them in for another half hour at the end. The total time was four hours. The meat was tender, the gravy was sweet and delicious! Next time I do it, I might add a bit of water before the carrots and potatoes at the end to increase the gravy, as the potatoes did absorb some. (But it was still DELICIOUS!) Read More
(19)
Rating: 5 stars
01/25/2004
This recipe is WONDERFUL! If you think it would be too sweet with the apricots you're wrong! This makes a lovely savory gravy. My family loved it! I made it for Passover and got RAVES! This one is a keeper! Thanks! Read More
(14)
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Rating: 5 stars
04/14/2011
I have been making this recipe for a few years now with some modifications that make this recipe out of this world. Firstly, I braise the beef in butter and olive oil. Second, I add shallots and a few more cloves of garlic. Third, and this is the clincher, I use blackberry and/or cherry wine AND beef broth to cover the beef instead of water. If I need to add more liquid, I just keep adding wine!! I usually cook it for the full 3 1/2 hours. This thing falls apart, it is so moist and tender. You will not believe the carmelized flavor of the onions and apricots mixed with the sweetness of the fruit wine! Read More
(14)
Rating: 5 stars
01/25/2004
This was my first brisket and aI was nervous but it was so delicious! I dont have a Dutch oven so I used a roasting pan and tin foil. I cooked the meat for about 4 - 4 1/2 hours and it came out perfect! Plus the cranberries gave it a nice touch. Read More
(12)
Rating: 4 stars
02/01/2004
This was a simple recipe with great results. The apricot really gave it a nice tang. I was a little worried since it was my first brisket but it came out great. A couple of notes: I used half the apricots and chopped them and I used a little too much water so I reduced my gravy in a pan while the brisket set. Read More
(12)
Rating: 4 stars
10/23/2005
not too long ago I made this sort of thing accept I used apricot jam and I added some soy sauce. this is DELISH! Read More
(11)
Rating: 2 stars
06/01/2004
Obviously I am at odds with every other reviewer but I found this recipe just awful. The apricots went really badly with the beef to just give a really unpleasant flavour. Must just be me. Read More
(4)