Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
Preheat the oven to 350°F Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil. When it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork-tender, 2 to 2 1/2 hours. Meanwhile, blanch and peel the onions as instructed in the tips (see below), leaving them whole. Cut the remaining apricots into 1/4-inch strips.
In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side.
Wolfgang's Easy Tips:.
• If you can't find a 5-pound brisket at your supermarket, cook 2 smaller pieces.
• While the meat braises, keep the heat gentle since boiling tightens rather than relaxes the meat's fibers. Check the liquid in the cooking vessel and if it's bubbling more than slightly, turn down the heat. The results should be so tender that you can pull the meat apart with a fork.
• To prepare the pearl onions, bring a saucepan of water to a boil. Add the pearl onions and blanch them for 30 seconds. Drain and immediately immerse them in a bowl of ice and water. Cut the very ends off at the stem ends, peel the onions, and leave them whole.
• For neater slices, you could let the brisket cool before cutting it across the grain. Reheat the slices in the sauce. That makes brisket an ideal dish to prepare ahead. Just cook and slice it the day before, and reheat it in the oven in its sauce for about half an hour at 300°F before serving.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	334.69 Kcal (1401 kJ)
Calories from fat	190.66 Kcal
		% Daily Value*
Total Fat	21.18g	33%
Cholesterol	61.24mg	20%
Sodium	1753.23mg	73%
Potassium	830.25mg	18%
Total Carbs	15.93g	5%
Sugars	9.18g	37%
Dietary Fiber	2.56g	10%
Protein	21.03g	42%
Vitamin C	37.2mg	62%
Vitamin A	0.1mg	2%
Iron	3.1mg	17%
Calcium	50.5mg	5%

Amount Per 100 g
Calories	112.65 Kcal (472 kJ)
Calories from fat	64.17 Kcal
		% Daily Value*
Total Fat	7.13g	33%
Cholesterol	20.61mg	20%
Sodium	590.11mg	73%
Potassium	279.45mg	18%
Total Carbs	5.36g	5%
Sugars	3.09g	37%
Dietary Fiber	0.86g	10%
Protein	7.08g	42%
Vitamin C	12.5mg	62%
Iron	1.1mg	17%
Calcium	17mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Wine-Braised Brisket of Beef With Caramelized Pearl Onions

Beef brisket, Kosher salt, Fresh ground black pepper and 18 more..
Apple Raisin Sauce

Vegetable oil, Chopped garlic, Chopped shallot and 9 more..
Hearty Bean Stew

Chopped onions, Canola oil, Garlic cloves, minced and 11 more..
Grillades

Boneless beef chuck roast, cut into 1-inch cubes and 19 more..
Savory Chicken Potpie

Broiler/fryer chicken, cut up (3 to 4 lb), Olive oil and 20 more..
Argentinean Pork

Olive oil, divided, Fresh parsley leaves, divided and 12 more..
Lemon Chicken Piccata

Skinless, boneless chicken breast halves - cut into 1/2-i... and 10 more..
Chicken Breasts With Roasted Red Peppers

Boneless skinless chicken breasts , 6 oz each, Salt and 9 more..
Chicken Breasts with Peppers

Boneless, skinless chicken breasts, Salt and 9 more..
Good Eats Chicken Stock (From Alton Brown)

Chicken carcasses , including necks and backs and 10 more..
Chicken Stock

Chicken carcasses , including necks and backs and 10 more..