Home Recipes Cinnamon-Spiced Second Cut Brisket with Dried Fruit

Cinnamon-Spiced Second Cut Brisket with Dried Fruit

Serves 8 Grill 25 minutes

Ingredients

  • 5 lb second-cut (deckel) brisket
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 3 tablespoons oil, divided
  • 2 onions, sliced
  • 4 cloves garlic, smashed
  • 2 cups dry red wine
  • 1 cup beef stock
  • 1 cup pitted prunes and dried apricots, halved
  • 1 cinnamon stick
  • chopped fresh parsley, for finishing

Method

  1. Season the brisket all over with salt, pepper, cinnamon, and allspice.
  2. Heat 2 tablespoons oil in a heavy roasting pot over medium-high heat and sear the brisket on both sides until well browned, 5-6 minutes per side, given its extra fat cap. Remove and set aside.
  3. Add the remaining oil and onions to the pot and cook 8-10 minutes until softened and golden. Add the garlic and cook 1 minute more.
  4. Deglaze with the red wine, scraping up the fond, and simmer until reduced by about a third.
  5. Add the stock, dried fruit, and cinnamon stick, then return the brisket to the pot, spooning some of the onions and fruit over the top.
  6. Cover and braise at 300F for 3.5-4 hours, until fork-tender - this fattier cut benefits from the longer time to fully render.
  7. Rest the brisket 20 minutes, then slice against the grain.
  8. Skim excess fat from the sauce, reduce until thickened, and spoon the sweet-savory fruit and onion sauce over the sliced meat, finishing with parsley.

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