Braised in a rich sauce and slow cooked to tender perfection, alongside dried fruit and seasonal spices, this is an easy yet impressive holiday recipe.
Season the brisket generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat, and brown the brisket on both sides, for about 5 minutes each. Transfer brisket to a large plate.
Lower to medium heat and in the same pot, add the sliced onion and cook till soft and golden brown, stirring often.
Stir in the fresh thyme, grated ginger and garlic cloves, and then add the dried spices, as well as a generous pinch of salt and black pepper. Cook till fragrant and aromatic, about 3 minutes.
Add the red wine and with a wooden spoon, stir and scrape up any yummy browned bits from the bottom of the pot. Cook on a low simmer for about 5 minutes, till wine is cooked down and thickened.
Add in the beef broth, whole canned tomatoes and carrots, stirring well. Bring to a low boil, then stir in the dried fruit.
Return the brisket to the pot fat side up, making sure to nestle the cut of meat into the rich broth, and spoon some of the cooking liquid, fruit and vegetables on top of the brisket.
Moisten a piece of crumpled parchment paper with water and place it over the brisket. Cover and cook for 2-2.5 hours.
Once the brisket is cooked through (an instant read meat thermometer should register about 160-165), place on a cutting board, tent with aluminum foil and let the meat rest for 10 minutes or so. Slice against the grain with a sharp knife and serve on a platter, surrounded by the onions, dried fruit and yummy rich sauce.
Notes
To cook in the crock pot: First sear the brisket on both sides, as directed above. Then place all remaining ingredients in the slow cooker, and nestle the seared brisket into the sauce and vegetables. Cook on low for 8-9 hours or high for 6 hours.