Ingredients Meat & Poultry Beef Recipes Brisket Recipes Sweet-and-Spicy Brisket 3.0 (104) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 14, 2018 Print Share Share Tweet Pin Email Photo: Jonathan Lovekin Prep Time: 15 mins Total Time: 5 hrs 15 mins Servings: 8 Ingredients 1 brisket, about 3 ½ 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 ¾ cup dried figs, preferably Mission or Turkish (about 9 ounces), halved lengthwise ½ 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 Directions 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. 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. Print