Reviewed: Apr. 9, 2011

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 and a few more cloves of garlic. Third, and this is the clincher, I use blackberry and/or cherry wine AND beef broth to cover the beef instead of water. If I need to add more liquid, I just keep adding wine!! I usually cook it for the full 3 1/2 hours. This thing falls apart, it is so moist and tender. You will not believe the carmelized flavor of the onions and apricots mixed with the sweetness of the fruit wine!

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Reviewer:

Nomi

Reviewed: Oct. 25, 2010

This was great!!! I didn't have dried apricots and I had plenty of canned apricots so I used the canned ones and it turned out great!!! I poured the juice from the can over the brisket and placed the apricots on top. I will be making all my briskets like this now!!! It fell right apart so moist and tender and we loved the flavor ! Even my" I won't eat anything" DS loved it thanks!!!

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Reviewer:

halloweencat01

Reviewed: Aug. 13, 2010

Thank You Abbey, this brisket was a total success! I browned it and added the rest of the ingreds, poured in some water and popped it in the oven. I cooked it for just about 3 hours on 300 degrees. About a half an hour before I served it, I turned it off and let it rest. It turned out sooo tender. The drippings had just a bit of sweetness and went perfectly with the mashed potatoes I made with it. I will be making this one again!

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Reviewer:

Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

Reviewed: Mar. 20, 2010

I make brisket in a slightly different way, and it's equally delicious. First, I add a package of dry onion soup to the underside of the brisket and one to the top of the meat. Then I put a can of crushed pineapple AND the juices on the top to mix around with a fork and the same amt. of crushed pineapple to the underside, always blending in the 2 ingredients. The taste is subtle but very rich when the pineapple connects with the onion soup mix.

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Reviewer:

marjac

Reviewed: Dec. 18, 2009

This was really yummy! Followed directions with no changes and it came out great. The apricots melt into the onion soup mix and drippings making a delicious gravy. Very much comfort food!

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Reviewer:

kdonovan

Reviewed: Apr. 30, 2009

good with or without the apricots

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Zevvle

Reviewed: Apr. 13, 2009

It was good but not great, used a can of apricot nectar which helped and chopped all apricots, I really liked it, subtle taste though, and I do prefer a stronger flavor. Hubby said it was fine, which means not the best. Probably will keep looking for the best brisket recipe, I am sure it is out there.

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Reviewer:

Rina

Cooking Level: Expert

Living In: Eugene, Oregon, USA

Reviewed: Apr. 12, 2009

I followed the directions exactly!!!! Maybe the addition of wine and some other spices would help. The onion soup is not great with this...better to leave the onion soup to roast!

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Reviewed: Jan. 9, 2009

So delicious! Served it to my whole family (parents, siblings, inlaws, kids...) for a Sunday dinner and they LOVED it! Meat so tender it fell apart, great flavor, easy. Great recipe, thanks!

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Reviewer:

Carly G

Reviewed: Dec. 25, 2008

We buy local, grass-fed beef in bulk so we only have 1-3 briskets a year. We love Apricot Brisket and look forward to it every time. It is wonderful and one of the easiest recipes ever. The only thing I changed is I quarter the apricots.

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