Ingredients Meat & Poultry Beef Recipes Brisket Recipes Brisket with Dried Fruits 3.0 (17) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 9, 2020 Print Rate It Share Share Tweet Pin Email Photo: EARL CARTER Servings: 10 The brisket in this dinner recipe rests in a flavorful sauce inspired by tzimmes, a traditional dish of stewed fruit or vegetables. Ingredients 3 tablespoons extra-virgin olive oil 5 pounds beef brisket Coarse salt and freshly ground pepper 4 medium onions, halved and thinly sliced 4 garlic cloves, thinly sliced 1 can (28 ounces) whole peeled plum tomatoes, coarsely chopped, with juice 2 ¾ cups homemade or low-sodium store-bought beef stock ⅓ cup cider vinegar 1 bag (14 ½ ounces) prepared sauerkraut, drained 1 cup pitted prunes 1 cup dried Black Mission figs 1 cup dried apricots 1 cup pitted dates Directions Preheat oven to 400 degrees. Heat oil in a large roasting pan over high heat. Season beef with salt and pepper. Brown beef in pan all over, about 4 minutes per side. Transfer to a platter. Add onions and garlic to pan; reduce heat to medium. Cook, stirring, until onions just turn golden, about 5 minutes. Add tomatoes and juice, the stock, and vinegar; bring to a boil. Return meat to pan; cover with foil. Cook in oven until fork-tender, about 1 1/2 hours. Turn meat; add sauerkraut and dried fruits. Cover; cook until meat is very tender and sauce is reduced, about 1 1/2 hours. Let stand 30 minutes. Slice meat against the grain. Serve with sauce. Rate it Print