Balsamic Brisket with Red Wine, Figs, and Apricots Recipe
- 1 1/2 lb flat-cut beef brisket, cut crosswise into 2 pieces
- 2 Tbsp Metropolitan Market Balsamic Vinegar,plus 1 Tbsp to finish sauce
- Salt and pepper, to taste
- 1/4 cup Metropolitan Market Extra Virgin Olive Oil
- 10 medium shallots, peeled
- 5 stalks celery, cut into 3/4-inch pieces
- 4 cloves garlic, finely chopped
- 1 1/2 cups dry red wine
- 1 cups chicken stock or low-sodium broth
- Zest of 1 small orange, removed in strips with vegetable peeler
- 1 stick cinnamon
- 1 package (0.5 oz) "Meat Blend" fresh herbs from the Produce Department (See Cook’s Tips)
- 12 dried figs
- 12 dried apricots
- Place brisket, fat side up, on cutting board. With fork, poke holes in meat and through fat all over. Rub 2 Tbsp balsamic vinegar, salt, and pepper over meat. Marinate in the refrigerator for 2 hours or up to overnight.
- Preheat oven to 325°F.
- Heat 1/4 cup olive oil in a large Dutch oven over medium to medium-high heat. (See Cook's Tips if you don't have a Dutch oven.) Add shallots and celery. Sprinkle with salt; cook, turning once or twice to brown shallots. Remove to a plate and reserve for Step 5. Add beef, in two batches, cooking to brown all sides. Remove to separate plate.
- Add garlic and stir for a few seconds, until fragrant. Add wine, bring to a boil and cook until reduced by half. Stir in 1 cup stock, orange zest, cinnamon stick, and herbs (reserve some of thyme for garnishing at the end). Bring to a boil. Re-move from heat. Add brisket, fat side up.
- Place a piece of parchment paper over meat and aromatics. Top with lid of Dutch oven. Place in oven and braise for 2 1/2 hours. (Add more broth if needed to keep about 1/4 to 1/3 of meat submerged in liquid.) Remove from oven and stir in reserved shallots and celery plus figs and apricots, making sure fruit is submerged in liquid. Cover and cook for 1 hour or until meat is tender.
- Remove meat to cutting board. Tent with foil and let rest for 10 minutes before carving. Remove figs, apricots, shallots, and celery to serving platter. Skim fat from pan juices, if desired. Then taste remaining juices and add salt, pepper, and balsamic vinegar, to taste. Strain into a small pitcher or gravy boat, discard-ing solids. (See Cook’s Tips to thicken.)
- Slice meat, across the grain. Place on platter with fruit and vegetables. Drizzle with sauce. Chop reserved thyme leaves and sprinkle over top. Serve with pan juices.
- Cook’s Tips:
- Our "Meat Blend" fresh herbs are a handy package of fresh oregano, rosemary, and thyme. Find it in the Produce Department.
- If you don’t have a Dutch oven, sauté the meat and vegetables in a large, deep skillet (steps 3 and 4) and transfer to a large casserole dish or roasting pan. Cover with parchment and a tight-fitting lid or seal tightly with foil. Proceed with oven roasting according to step 5.
- To thicken pan juices: Skim fat from top of juices, if desired. For each cup of pan juice, mix 2 tablespoons red wine (or water) with 2 tsp cornstarch. Stir into pan juice. Pour into a small saucepan and bring to a simmer, stirring until thickened. Remove from heat and serve warm.
- Electric Pressure Cooker Method (multicooker, such as InstantPot®):
- This method requires less liquid since it is not subject to much evaporation. Prepare meat as directed in step 1. Set aside some thyme from the "Meat Blend" herbs to use for garnish. Remove leaves from herbs and chop; set aside. Heat oil in cooker on highest sauté function. Add shallots and celery; cook stirring once or twice to brown shallots on both sides. Remove shallots and celery and reserve for the end of the reci-pe. Add meat, fat side down first, and cook until browned on all sides. Remove to a separate plate. Add garlic and cook for a few seconds, until fragrant. Add 1 cup of wine and simmer until reduced by half, stirring to loosen browned bits. Add 1/2 cup stock, chopped herbs, orange zest, and cinnamon. Nest the meat in the center, lock lid, and close pressure release valve. Cook on high pressure function for 1 1/2 hours. Turn off cooker. Let pressure release naturally for 15 minutes. Quick release any remaining pressure. Carefully remove lid; add reserved shallots and celery along with figs and apricots; stir into juices around meat. Re-cover and cook, on low sauté function, stirring once or twice, until shallots are tender and fruit softens, 8-10 minutes. Turn cooker off. To serve, follow steps 6-7 of the original recipe.
Nutrition:Amount Per Serving (based on 6 servings)
Fat: 22 g
Saturated Fat: 6 g
Cholesterol: 115 mg
Sodium: 135 mg
Carbohydrates: 34 g
Fiber: 5 g
Sugar: 22 g
Protein: 40 g
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