Passover: Apricot Brisket | Submitted By: Abby J. Benner

2 tablespoons vegetable oil6 pounds beef brisket1 onion, chopped2 cloves crushed garlic1 (1 ounce) package dry onion soup mix1 pound dried apricotsIn a large heavy skillet, heat oil over medium high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid. Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven. Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover. Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve. Amount Per Serving  Calories: 822 | Total Fat: 43.8g | Cholesterol: 185mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 822

Total Fat: 43.8gCholesterol: 185mgSodium: 550mgTotal Carbs: 52.4g    Dietary Fiber: 6.1gProtein: 56.3g VIEW DETAILED NUTRITION
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