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Pot Roast or Brisket Braised in Apricot, White Wine and Herbs with Mint

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Pot Roast or Brisket Braised in Apricot, White Wine and Herbs with Mint
Pot Roast or Brisket Braised in Apricot, White Wine and Herbs with Mint
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  • 5
Votes: 0
Rating: 0
Rate this recipe!
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Print Recipe
Ingredients
  • brisket or pot roast (.5 lbs per person)
  • salt
  • ground black pepper
  • garlic powder
  • onion powder
  • olive oil
  • 2 medium onions sliced
  • 2 cloves garlic chopped
  • 1 jar apricot preserves
  • 3 leaves sage sliced chiffonade
  • 1 tsp thyme leaves chopped
  • 1/4 cup mint leaves chopped
  • 2 cups white wine
  • 2 bay leaves
  • 1 bullion cube
Servings:
Ingredients
  • brisket or pot roast (.5 lbs per person)
  • salt
  • ground black pepper
  • garlic powder
  • onion powder
  • olive oil
  • 2 medium onions sliced
  • 2 cloves garlic chopped
  • 1 jar apricot preserves
  • 3 leaves sage sliced chiffonade
  • 1 tsp thyme leaves chopped
  • 1/4 cup mint leaves chopped
  • 2 cups white wine
  • 2 bay leaves
  • 1 bullion cube
Servings:
Instructions
  1. Season Brisket generously with salt, pepper, garlic powder and onion powder and let sit for about 10 minutes.
  2. Meanwhile heat olive oil in a deep, coverable pan or pot. Brown brisket on all sides for about 2 minutes until it becomes golden brown, and then remove and set aside.
  3. In same pan, saute onions and garlic with a pinch of salt and ground black pepper for about 2 minutes. Cover and let simmer for 5 hours. Taste the braising liquid about 2 hours into cooking time and adjust salt content as necessary.
  4. Add the sage, thyme, and mint, tsp of salt, 1/2 tsp of ground black pepper, and stir. Then cover tightly for two minutes. Add wine, apricot preserves, bay leaves and bouillon cube and bring to a bubbling simmer. Then add the meat back to the pan. Simmer for 4 hours.
  5. When done, let cool for 15 minutes before slicing against the grain. You can also prepare this recipe before hand and then let sit over night in the fridge. Remove from fridge, slice against the grain while cold. Then you can freeze until needed (with braising liquid) or place in a pan with the brasing liquid, cover with tinfoil and reheat at 275 degrees for an hour.
  6. 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 15 minutes).
In a Crockpot
  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 pan. Sautee onion and garlic for about a minute. Then brown brisket on all sides for about 2 minutes until it becomes golden brown, and then remove onions, garlic and brisket and place into the crockpot.
  2. Add apricot preserves, sage, thyme, mint, tsp of salt, 1/2 tsp of ground black pepper, wine, bay leaves and bullion cube. Set crockpot to the 6-8 hour setting, cover and braise for 6 hours, tasting and adjusting salt content 2 hours into the cooking process if needed. Then follow from instruction 5 above.
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