Brisket with Saba, Apricots, and Figs

By • December 12, 2017 3 Comments

11 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: My dad always served this brisket front and center at Hanukkah. It's a crowd pleaser and feeds many. The juices are also a great dipping sauce for latkes. Saba can be hard to find, so while it lends the meat a characteristic sweetness, balsamic vinegar is a welcome substitute. Valerio Farris

Advertisement

Serves 10

  • 1 brisket (5-6 pounds)
  • 6 shallots, quartered
  • 2 large onions, 1/2 inch slices
  • 3 large carrots, 1 inch pieces
  • 5 celery stalks, 1 inch pieces
  • 1/2 bunch herbs like rosemary, thyme, and sage
  • peel of 1 orange, julienned
  • 1 cinnamon stick
  • 1 9 oz. jar of saba
  • 1 cup extra virgin olive oil
  • 2 cups dry red wine
  • 1 quart chicken stock
  • sea salt, to taste
  • black pepper, to taste
  • 12 dried apricots
  • 12 dried figs
  • 2 ounces whole almonds
  1. Place the brisket in a large baking dish. Add vegetables, herbs, orange peel and cinnamon. Coat evenly with the saba. Cover with plastic wrap and refrigerate for at least 12 hours.
  2. Heat the olive oil in a large roasting pan. Add vegetables from the marinade; cook for 5 minutes. Place the brisket in the roasting pan and sear over medium heat for 10 minutes. Add the marinade (including cinnamon, orange peel and herbs). Deglaze with red wine.
  3. Add half of the chicken stock and salt & pepper. Place in the oven at 300° for 3 hours. Check after every hour and add more stock if needed until the brisket is fork tender. Add dried fruit and almonds, cover with aluminum foil and cook for 1 hour longer.

More Great Recipes:
Beef|Entree|Winter|Hanukkah|Passover