Apricot Brisket

Apricot Brisket

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"Serve this brisket and the fruity gravy with mashed potatoes, salad, and hot rolls."
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3 h 45 m servings 822 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 822 kcal
  • 41%
  • Fat:
  • 43.8 g
  • 67%
  • Carbs:
  • 52.4g
  • 17%
  • Protein:
  • 56.3 g
  • 113%
  • Cholesterol:
  • 185 mg
  • 62%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a large heavy skillet, heat oil over medium high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.
  2. Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.
  3. Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.
  4. Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.


  1. 50 Ratings

Most helpful positive review

I made this in a crock pot -- I didn't have to make any adjustments. It was wonderful. Try it.

Most helpful critical review

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.

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Least positive

I made this in a crock pot -- I didn't have to make any adjustments. It was wonderful. Try it.

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 i...

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, browne...

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! Th...

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 ou...

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 ha...

I have been making this recipe for a few years now with some modifications that make this recipe out of this world. Firstly, I braise the beef in butter and olive oil. Second, I add shallots a...

not too long ago I made this sort of thing accept I used apricot jam, and I added some soy sauce. this is DELISH!

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