Brisket with Dried Fruits

roasted asparagus with carrots

The brisket in this dinner recipe rests in a flavorful sauce inspired by tzimmes, a traditional dish of stewed fruit or vegetables.


  • 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

  • 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


  1. 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.

  2. 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.

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