Brisket with Prunes
Submitted by errolbax
Beef brisket roasted on a bed of onions, then glazed with beer-braised prunes, apricots, brown sugar, brandy, and warm spices. A sweet-savory showstopper for special occasions.
When fruit meets beef, something magical happens, and this brisket proves it.
The meat first roasts sealed in foil on a thick bed of diced onions for three hours until it’s meltingly tender.
Then comes the star: a sauce of beer simmered with prunes, dried apricots, brown sugar, orange marmalade, brandy, and warm spices like ginger and cinnamon.
That glossy, jammy fruit mixture gets spread over the brisket for a final hour of roasting, and the result is something truly spectacular.
Sweet, savory, spiced, with just enough tang from lemon zest to keep everything balanced.
Kitchen Tips
- Use a dark lager or stout for the beer. The malty depth pairs beautifully with the dried fruit and brown sugar.
- Seal the foil tight for the first three hours. The brisket essentially steams in its own juices and the onions.
- If the sauce looks dry during the final hour, splash in more beer. The fruit should stay glossy and saucy, not dried out.
- This is a stunning holiday brisket. The fruit sauce makes it look as impressive as it tastes on the platter.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Cut piece of aluminum foil large enough to wrap brisket.
Sprinkle half of diced onions over foil in layer about same size as brisket.
Set brisket over onions. Sprinkle remaining onions over top.
Seal tightly. Set in large shallow pan.
Roast 3 hours.
Combine beer with remaining ingredients in large saucepan and bring to boil over medium-high heat.
Remove from heat.
Discard foil and spread fruit mixture over brisket.
Reduce oven to 300℉ (150℃).
Cover pan and continue roasting 1 hour, adding more beer to pan if sauce appears too dry.
Transfer brisket to heated platter.
Surround with fruit and sauce.
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