Wine-Braised Brisket of Beef with Caramelized Pearl Onions and Dried Apricots Recipe

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Wine-Braised Brisket of Beef with Caramelized Pearl Onions and Dried Apricots
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Ingredients:

Directions:

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.
  5. 5. 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.
  6. 6. 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.
  7. 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.
  8. From Wolfgang Puck Makes It Easy: Delicious Recipes for Your Home Kitchen, 2004. Rutledge Hill Press
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 821.03 Kcal (3437 kJ)
Calories from fat 476.65 Kcal
% Daily Value*
Total Fat 52.96g 81%
Cholesterol 153.09mg 51%
Sodium 3908.62mg 163%
Potassium 1654.82mg 35%
Total Carbs 37.97g 13%
Sugars 20.73g 83%
Dietary Fiber 6.4g 26%
Protein 47.77g 96%
Vitamin C 92.9mg 155%
Vitamin A 0.2mg 5%
Iron 7.8mg 44%
Calcium 108.5mg 11%
Amount Per 100 g
Calories 157.58 Kcal (660 kJ)
Calories from fat 91.48 Kcal
% Daily Value*
Total Fat 10.16g 81%
Cholesterol 29.38mg 51%
Sodium 750.18mg 163%
Potassium 317.61mg 35%
Total Carbs 7.29g 13%
Sugars 3.98g 83%
Dietary Fiber 1.23g 26%
Protein 9.17g 96%
Vitamin C 17.8mg 155%
Iron 1.5mg 44%
Calcium 20.8mg 11%

* 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
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Recipe Tags

Weightwatchers Points

  • 20
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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