Stewed brisket with cranberry-apricot sauce
8 servings
240 minutes
Braised brisket with cranberry-apricot sauce is a true gastronomic delight infused with the aromas of Italian cuisine. The rich and intense flavor of this dish arises from the harmonious combination of sweet apricot jam and the slight tartness of cranberries, complemented by the spiciness of mustard and the depth of tomato sauce. The brisket braised in this noble sauce becomes incredibly tender and juicy. The history of such recipes traces back to traditional Italian slow-cooking methods that allow for maximum flavor extraction from the meat. This dish is perfect for cozy family dinners and festive gatherings, paired with a glass of red wine and a side of mashed potatoes or vegetables. Each bite is a symphony of flavors that warms the soul and awakens the appetite.
1
We prepare a seasoning for meat. In a small bowl, mix salt, pepper, garlic, onion powder, paprika, and mustard powder. Rub the meat with the mixture and let it marinate for at least 40 minutes (can leave overnight).
- Salt: 1 tablespoon
- Freshly ground black pepper: 2 teaspoons
- Garlic: 4 cloves
- Onion powder: 0.5 teaspoon
- Paprika: 0.3 teaspoon
- Mustard powder: 0.3 teaspoon
2
Preheat the oven to 150 degrees. Place a pan on the heat and pour in olive oil. Add the meat to the pan and fry for 6-8 minutes on each side. Transfer the meat to a plate and reduce the heat to medium.
- Vegetable oil: 2 tablespoons
- Beef brisket: 1.3 kg
3
In a pan, add chopped shallots, minced garlic, and tomato paste. Cook, stirring, until the onion is soft. Pour in beef broth. Add tomato sauce, apricot jam, cranberry sauce, dried cranberries, chopped apricots, sugar, molasses, Dijon mustard, Worcestershire sauce, and soy sauce. Mix and bring to a boil. Place the meat in the sauce. Cover the pan and put it in the oven. Bake for about 3 hours at 150 degrees.
- Shallot: 100 g
- Garlic: 4 cloves
- Tomato paste: 1 tablespoon
- Vegetable broth: 1 glass
- Tomato sauce: 1 jar
- Apricot jam: 1 jar
- Cranberry sauce: 70 ml
- Dried cranberries: 60 g
- Dried apricots: 65 g
- Brown sugar: 2 teaspoons
- Treacle (syrup): 2 tablespoons
- Dijon mustard: 1 tablespoon
- Worcestershire sauce: 1 tablespoon
- Soy sauce: 2 tablespoons
4
Take the pan out of the oven. Transfer the meat to a plastic container, pour juice over it, and put it in the refrigerator overnight.
5
Serve. Take the meat out of the container, slice it against the grain. Heat the meat and sauce in the oven. Place on plates and drizzle with sauce. Serve hot. Enjoy your meal!
