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Apricot, Mint & White Wine Brisket or Pot Roast

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Apricot, Mint & White Wine Brisket or Pot Roast
Apricot, Mint & White Wine Brisket or Pot Roast
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Votes: 0
Rating: 0
Rate this recipe!
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Print Recipe
Ingredients
  • 2-5 lb brisket
  • salt
  • ground black pepper
  • garlic powder
  • onion powder
  • olive oil
  • 2 medium onions sliced
  • 2 cloves garlic chopped
  • 4 apricots sliced and de-pitted
  • 1/2 nectarine sliced and de-pitted
  • 3 leaves sage chiffonade, sliced
  • 1 tsp dry thyme leaves
  • 1 tbsp mint leaves sliced
  • 2 cups white wine
  • 2 tbsp honey
  • 2 leaves bay
  • 2 tbsp butter
Servings:
Ingredients
  • 2-5 lb brisket
  • salt
  • ground black pepper
  • garlic powder
  • onion powder
  • olive oil
  • 2 medium onions sliced
  • 2 cloves garlic chopped
  • 4 apricots sliced and de-pitted
  • 1/2 nectarine sliced and de-pitted
  • 3 leaves sage chiffonade, sliced
  • 1 tsp dry thyme leaves
  • 1 tbsp mint leaves sliced
  • 2 cups white wine
  • 2 tbsp honey
  • 2 leaves bay
  • 2 tbsp butter
Servings:
Instructions
    Conventional
    1. Season brisket generously with salt, pepper, garlic powder and onion powder and let sit for about 10 minutes. Meanwhile heat olive oil in a deep, coverable pan or pot. Brown brisket on all sides for about 2 minutes, and then remove and set aside.
    2. In same pan, sauté onions and garlic with a pinch of salt and ground black pepper for about 2 minutes. Add apricot and nectarine sauté for another minute. Add the sage, thyme, and mint, 1 tsp of salt, ½ tsp of ground black pepper, and stir.
    3. Then cover tightly for two minutes to allow the vegetables and fruit to sweat. Add wine and bring to a bubbling simmer. Lower heat to medium-low, add honey, butter and bayleaves and then add the meat back (fatty side up if brisket) to the pan. Cover and let simmer for 4-5 hours. Taste the braising liquid about 2 hours into cooking time and adjust salt content as necessary.
    4. Remove from pan and let it rest on a plate for 15 minutes. Slice across the grain. At this point you can place into a coverable container with the braising liquid and freeze or place in a deep serving dish and spoon the braising liquid on top of it and serve. As stated above, I prefer to cook ahead of time and reheat the day of the gathering.
    5. Use the braising liquid to make a reduction (let sit in pan, simmering uncovered until it thickens and loses volume) or gravy (add flour and stir- then let simmer, covered for about 10 minutes stirring occasionally).
    Crockpot Instructions
    1. Season brisket generously with salt, pepper, garlic powder and onion powder and let sit for about 10 minutes. Meanwhile heat olive oil in a deep, coverable pan or pot. Brown brisket on all sides for about 2 minutes, and then remove and place into crockpot.
    2. Add onions, garlic, apricot, nectarine, sage, thyme, mint, 1 tsp of salt, ½ tsp of ground black pepper, wine, honey, butter and bayleaves and cover.
    3. Set on low (8 hours) and let simmer. Taste the braising liquid about 4 hours into cooking time and adjust salt content as necessary.
    4. Remove from pan and let it rest on a plate for 15 minutes. Slice across the grain. At this point you can place into a coverable container with the braising liquid and freeze or place in a deep serving dish and spoon the braising liquid on top of it and serve. I prefer to cook ahead of time and reheat the day of consumption.
    5. Use the braising liquid to make a reduction (let sit in a pan, simmering uncovered until it thickens and loses volume) or gravy (add flour directly to crockpot and stir- then let simmer, covered for about 10 minutes stirring occasionally).
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