New This Month

Sweet-and-Spicy Brisket

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Jonathan Lovekin


  • 1 brisket, about 3 1/2 pounds
  • Coarse salt and freshly ground pepper
  • 1 bunch carrots (about 7), peeled and cut on the bias into 2-inch pieces
  • 1 onion, peeled and cut lengthwise into 8 wedges
  • 3/4 cup dried figs, preferably Mission or Turkish (about 9 ounces), halved lengthwise
  • 1/2 cup dried apricots, preferably Turkish (about 3 ounces)
  • 5 sprigs thyme
  • 2 tablespoons harissa paste
  • Rustic bread, for serving (optional)
  • 1 cup low-sodium chicken broth


  1. Season brisket generously with salt and pepper; place in a slow cooker. Scatter carrots, onion, figs, apricots, and thyme evenly over and around brisket. Stir harissa into broth; pour mixture over brisket. Cover and cook on high until brisket is tender, 4 1/2 to 5 hours.

  2. Remove thyme. Transfer brisket to a cutting board and let rest 15 minutes, then slice thinly against grain. Arrange slices on a platter, spoon vegetables and fruits evenly around them, and drizzle with some of pan juices. Serve with bread and remaining juices on the side.

Reviews Add a comment

  • Linda In St Paul MN
    16 AUG, 2017
    I have never heard of harissa paste. Where on earth would you find that in the Great Midwest?