Sweet-and-Spicy Brisket

Prep: 15 mins | Total Time: 5 hrs 15 mins | Servings: 8

  • 1 brisket, about 3 1/2 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 Tbsp 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.
Source: Martha Stewart Living

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Image Credit: Jonathan Lovekin
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