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SWEET AND SPICY BRISKET |
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Jim Hogan - Oct 05,2014
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SWEET AND SPICY BRISKET INGREDIENTS 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 OPTIONAL Rustic bread, for serving (optional) 1 cup low-sodium chicken broth DIRECTIONS 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.
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