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Apricot Glazed Brisket
1 beef brisket - (4 lbs)
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon freshly-ground black pepper
4 onions -- quartered lengthwise
8 carrots -- cut 2" pieces
3 tablespoons Steels Gourmet Apricot Jam
Heat oven to 475 degrees. Season brisket with salt, paprika and pepper. Place brisket fat-side down in a Dutch oven. Scatter onions and carrots around the beef. Cook 15 minutes. Turn brisket fat-side up and add 1/2 cup water. Cover tightly. Reduce oven temperature to 375 degrees. Cook 3 to 4 hours, until brisket is fork tender.
Heat broiler. Remove brisket from Dutch oven and place on a broiler pan. Spread jam over brisket. Broil 6 inches from heat source 5 minutes, until jam is lightly browned in spots. While brisket is broiling, remove onions and carrots from cooking juices. Tilt Dutch oven and remove surface fat with a spoon.
Let brisket rest 15 minutes before carving. Serve with degreased cooking juices.
This recipe yields 8 servings.
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