Reviewed: Apr. 23, 2013

Like any good brisket, this takes a while to cook You shouldn't dismiss apricots as dressing for beef. The flavors go so well together.

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Reviewer:

Christine R.

Reviewed: Jan. 15, 2013

I used a 8 pound brisket, trimmed of half the fat. My family loved it. Apricots ended up almost jam like.

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Reviewer:

mwalker54

Reviewed: Sep. 26, 2012

Hands down the best brisket. My family loves the slightly sweet tangy gravy!

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Reviewer:

Ksmama

Reviewed: Jul. 15, 2012

This amazing! I made a few modifications based on what I had in the house. 1-I only had a flank steak in the house so I used that. 2-I used fresh apricots lightly coated in sugar instead of dried. 3-I cooked it in a crockpot. This is a GREAT recipe!!! Serve it on a bed of wild rice with fresh asparagus.

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Reviewer:

Mel

Cooking Level: Expert

Living In: Seattle, Washington, USA

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

Cooking Level: Professional

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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