Recipe by Abby J. Benner
"Serve this brisket and the fruity gravy with mashed potatoes, salad, and hot rolls."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (1 ounce) package
dry onion soup mix
I made this in a crock pot -- I didn't have to make any adjustments. It was wonderful. Try it.
Obviously I am at odds with every other reviewer, but I found this recipe just awful. The apricots went really badly with the beef, to just give a really unpleasant flavour. Must just be me.
This was flavorful ... I added dried cranberries, too. There is an error in the cooking time, however (I looked at the 2 hours 30 minute cook time and it messed up dinner ... wound up serving it the next day). Following the directions, there should be 3 hours of cooking, plus an additional 1/2 hour if necessary. Gravy is excellent, though!
I made this recipe in my slow cooker . It was so easy and tasted excellent . I'll make it often .
Great recipe! Here's how I tweaked it after reading everyone's feedback: I used Knorr French Onion Soup Mix. I chopped up the apricots and used only 3/4 cup. I used a 3 pound chuck roast, browned it as directed, then put it into my crock pot on high for 3 hours. I followed the recipe (browned onions and garlic) except that I precooked a pound of chunked up carrots in my microwave (about 7 minutes) and boiled (skins on/our preference) 6 regular sized potatos for about 45 minutes. I added the cooked carrots and potatoes (chunked up) to the crock pot and gently stirred them in for another half hour at the end. The total time was four hours. The meat was tender, the gravy was sweet and delicious! Next time I do it, I might add a bit of water before the carrots and potatoes at the end to increase the gravy, as the potatoes did absorb some. (But it was still DELICIOUS!)
This recipe is WONDERFUL! If you think it would be too sweet with the apricots, you're wrong! This makes a lovely, savory gravy. My family loved it! I made it for Passover and got RAVES! This one is a keeper! Thanks!
This was my first brisket and aI was nervous, but it was so delicious! I dont have a Dutch oven, so I used a roasting pan and tin foil. I cooked the meat for about 4 - 4 1/2 hours and it came out perfect! Plus the cranberries gave it a nice touch.
This was a simple recipe with great results. The apricot really gave it a nice tang. I was a little worried since it was my first brisket, but it came out great. A couple of notes: I used half the apricots and chopped them and I used a little too much water, so I reduced my gravy in a pan while the brisket set.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 394
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make this tasty slow-cooked beef brisket.
Make a Jewish-style brisket that’s sweet, sour, and delicious.
Incredibly tender beef brisket is piled high on a hoagie roll.