Sweet-and-Spicy Brisket

Photo: Jonathan Lovekin
Prep Time:
15 mins
Total Time:
5 hrs 15 mins


  • 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


  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.

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