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Serves 6-8 For the rub spices: 1 Tablespoon brown sugar 1/2 teaspoon granulated garlic 1 teaspoon ground mustard 1 teaspoon paprika 1/2 teaspoon ground chipotle 1 Tablespoon kosher or sea salt 1 teaspoon fresh ground black pepper |
For the Brisket 4 pounds brisket, first cut 2 tablespoons olive oil 1 large sweet onion, sliced thin 1 can diced or crushed tomatoes ¼ cup dried apricots, minced ¼ cup golden raisins ¼ cup chopped dried applesalt and pepper |
Instructions
Pre-heat oven to 350 degrees F. In a small bowl, combine the rub spices: brown sugar, granulated garlic, ground mustard, paprika, ground chipotle, sea salt and fresh cracked black pepperHeat olive oil in a large large dutch oven on medium-high heat. Sear each side of the brisket till a crust forms, about 3-4 minutes on each side.Remove brisket from the dutch oven pot, then add the onions, can of tomatoes, apricots, raisins and dried apple to the same pot. Bring the sauce to a low boil. Place the brisket back into the pot with the sauce and make sure the brisket is covered in the sauce. Place the cover back on the dutch oven pot and transfer to the oven. Bake the brisket for about 3 hours or until the tender. When finished cooking, remove the brisket from the sauce and cover with foil to let rest for about 5 minutes. When ready to serve, slice the brisket into thin slices and top with the sauce.
