Spicy Apricot Brisket

Gluten Free
Dairy Free
Health score
38%
Spicy Apricot Brisket
230 min.
8
747kcal

Suggestions


Indulge in the rich and savory flavors of our Spicy Apricot Brisket, a dish that promises to elevate your dining experience. Perfectly suited for lunch or dinner, this gluten-free and dairy-free recipe is a delightful main course that will impress your family and friends alike. With a preparation time of just 230 minutes, you can create a mouthwatering meal that serves up to eight people, making it ideal for gatherings or special occasions.

The star of this dish is the tender, juicy beef brisket, which is lovingly coated in a zesty blend of apricot preserves and chili sauce. This unique combination not only adds a sweet and spicy kick but also ensures that the brisket remains moist and flavorful throughout the cooking process. The addition of garlic salt and pepper enhances the overall taste, while the shredded sauerkraut brings a delightful crunch and tanginess that perfectly complements the richness of the meat.

Whether you're a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding. Imagine the aroma wafting through your home as the brisket bakes to perfection, creating a dish that is not only satisfying but also visually stunning when served. So gather your ingredients, roll up your sleeves, and get ready to impress with this Spicy Apricot Brisket that is sure to become a favorite in your culinary repertoire!

Ingredients

  • 20 ounce apricot preserves 
  • 5.5 pound brisket trimmed
  • 24 ounce chili sauce 
  • teaspoons garlic salt 
  • 0.3 teaspoon pepper 
  • 20 ounce sauerkraut shredded drained canned

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • sieve
  • baking pan
  • roasting pan

Directions

  1. Place brisket, fat side up, in a roasting pan.
  2. Sprinkle evenly with garlic salt and pepper. Stir together sauerkraut, preserves, and chili sauce; pour over beef.
  3. Bake, covered, at 350 for 3 1/2 hours or until tender.
  4. Remove brisket from pan, reserving sauce mixture in pan; let stand 20 minutes.
  5. Cut brisket across the grain into thin slices using a sharp knife.
  6. Pour sauce mixture from roasting pan through a wire-mesh strainer into a bowl; reserve, if desired.
  7. Serve strained sauce and, if desired, sauerkraut with sliced brisket.
  8. To make ahead: Prepare and bake as directed.
  9. Remove brisket from pan, reserving sauce mixture in pan; let stand 1 hour.
  10. Cut brisket across the grain into thin slices using a sharp knife.
  11. Place brisket slices in a 13- x 9-inch baking dish.
  12. Pour sauce mixture through a wire-mesh strainer into a bowl, reserving sauerkraut mixture, if desired.
  13. Pour strained sauce over brisket slices; cover and chill up to 24 hours. Reheat as directed.
  14. Place brisket slices and strained sauce evenly into large zip-top plastic freezer bags; freeze. Thaw in refrigerator overnight.
  15. Place brisket and sauce in a 13- x 9-inch baking dish. Reheat as directed.
  16. Let stand at room temperature 30 minutes.
  17. Bake, covered, at 325 for 45 minutes or until hot.

Nutrition Facts

Calories747kcal
Protein36.44%
Fat28.36%
Carbs35.2%

Properties

Glycemic Index
8
Glycemic Load
0.32
Inflammation Score
-7
Nutrition Score
36.020869337994%

Flavonoids

Catechin
0.22mg
Epicatechin
0.2mg
Apigenin
0.01mg
Kaempferol
0.06mg
Myricetin
0.01mg
Quercetin
0.23mg

Nutrients percent of daily need

Calories:746.74kcal
37.34%
Fat:23.48g
36.12%
Saturated Fat:8.15g
50.92%
Carbohydrates:65.56g
21.85%
Net Carbohydrates:61.23g
22.27%
Sugar:43.33g
48.15%
Cholesterol:193.34mg
64.45%
Sodium:2464.22mg
107.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:67.89g
135.78%
Vitamin B12:7.58µg
126.3%
Zinc:13.76mg
91.71%
Vitamin B6:1.55mg
77.62%
Selenium:53.93µg
77.04%
Vitamin B3:13.77mg
68.88%
Phosphorus:687.43mg
68.74%
Iron:8.07mg
44.82%
Potassium:1519.78mg
43.42%
Vitamin C:30.26mg
36.68%
Vitamin B2:0.62mg
36.53%
Vitamin B1:0.4mg
26.89%
Copper:0.5mg
25.01%
Magnesium:94.1mg
23.53%
Vitamin E:2.82mg
18.82%
Fiber:4.32g
17.3%
Vitamin K:17.79µg
16.95%
Vitamin A:736.72IU
14.73%
Folate:47.21µg
11.8%
Vitamin B5:1.17mg
11.72%
Manganese:0.19mg
9.42%
Calcium:68.68mg
6.87%
Source:My Recipes