Slow Cooked Brisket, Apricots & Harissa

 

I don’t know about you, but this dish will be front and center on our holiday table.
I was adamant about creating a simple, luscious main course with the flavor I love the most; the sweetens- tartness from dried apricots combined with the rich and deep flavors of our Harissa. Hope you enjoy this dish as much as I do. Serve with a side of white rice to soak up all the juicy goodness. Enjoy!

 

 

Ingredients:

Part 1
3 cups whole apricots
4 cups tap cold water
a good pinch of saffron(don’t be cheap :)

Part 2
5.5lb brisket cut in 10 big chunks
2 tbsp salt

Part 3
3 medium onions, peeled and quartered
4 whole bulbs garlic
5 bay leaves
1 ½ (7 ounce) jars of NY SHUK Harissa
2 tbsp salt
4 cups water(make sure you use the
water from the soaked apricots and add water if needed)

 

 


Part 1
soak the apricots with saffron and water for 3 hours.
strain the apricots and reserve the water for part 3.

Part 2
Pre heat your oven to 400F. Season the meat chunks with the salt on both side. Place the meat, fatty side up in shallow pot or a roasting pan.( I used a 1/210X12 pan 4 inch deep- a standard 1/2 size hotel pan-extremely useful and worth the 8$ investment)

Part3
Add to the pan; apricots,onion, garlic and bay leaves. Mix the water (and the apricot soaking water) with the salt and harissa and pour over the meat. Make sure to place the apricots under the meat so they wont dry out. The meat should be just covered and not completely immersed in it.

Cover the pan with parchment paper and aluminum foil and place it on the stove top, bring it to a boil. Once it reaches a boil place in the oven in the middle rack.

45 minutes later lower the heat to 325f and let it slow cook for another 2 hours and 15 minutes. After 3 hours in total, check your meat with 2 forks by trying to separate a chunk of meat in two. If it pulls easily, you are ready, but if not, you are probably very close so put it back in for 20 more minutes and check again. If by the end of the cooking the liquid has not thickened enough just put it on the stove top without a cover for 10 minutes and let the liquid evaporate a bit. Right before you serve, broil it for an approx 10 minutes to get a nice golden color on the top. enjoy!!