Braised Brisket with Smoky Herb Gremolata & Dried Fruit

Recipe by: Roche Bros

Servings

Prep time

40 minutes

Cook time

4 minutes

Calories

513 kcal

Directions

Preheat oven to 300°. In small bowl, stir garlic, paprika, lemon zest, orange zest, salt and pepper; reserve 1 tablespoon garlic mixture. Makes about 5 tablespoons garlic mixture.
In medium bowl, stir parsley and reserved 1 tablespoon garlic mixture, cover and refrigerate. Makes about ½ cup parsley mixture.
Rub brisket with remaining 4 tablespoons garlic mixture. In 2 batches, in large skillet, heat 2 tablespoons oil over medium heat until hot but not smoking. Add 1 brisket half; cook 8 minutes or until browned, turning once. Transfer brisket halves to large roasting pan. Add bay leaves, onions, broth and wine; cover pan tightly with aluminum foil and bake 2 hours.
Stir apricots, prunes and raisins into roasting pan; cover and bake 2 hours or until brisket is fork-tender. Remove and discard bay leaves; transfer brisket to cutting board and slice against the grain. Makes about 4 pounds brisket and 6 cups dried fruit mixture.
Serve brisket over dried fruit mixture topped with parsley mixture and pomegranate arils.