Tender Braised Beef Brisket

This amazing slow cooked Braised Brisket uses dried fruits for natural sweetness which combines perfectly with the aromatics and warm spices, a tender and extremely flavorful brisket every time!

Bring the brisket to room temperature 1 hour before cooking. Set the oven rack to the middle position and preheat to 300 degrees F. Gather the rest of your ingredients.

Generously season the brisket on all sides with kosher salt and black pepper.

Heat the olive oil in a large ovenproof pan, over medium high heat. Once hot, add the brisket to the pan and sear on all sides until brown, 3-4 minutes per side.

To the same pan, add chopped onions and cook over medium heat until translucent, about 5 minutes. Add carrots, garlic cloves, ginger, coriander, cumin, salt, black and cayenne peppers; sauté for 3 minutes.

Add the red wine to deglaze the pan, scraping up any brown bits from the bottom. Continue cooking over medium heat to reduce the wine to a glaze, about 5 minutes.

Add the remaining dried fruits to the pot, cover and continue braising until the brisket is tender; about 30 minutes.

Remove the pan from the oven and uncover, allowing the brisket to cool at room temperature for 1-2 hours.

Turn the brisket, fatty side up and remove as much or as little of the fat trimmings as you would like.

Turn over and thinly slice the brisket against the grain (an electric knife works best).

Return the carved brisket to the pan with the gravy. Cover the pan and rewarm in a 350 degree oven for 15-20 minutes. Taste and adjust the seasoning, if necessary.

Garnish with chopped cilantro or parsley.