*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!)
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!
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!
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.
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.