Brisket With Apricot Nectar

“And dry onion soup mix, seasoned salt, garlic and paprika. From Cooking Up Something Special, the sisterhood of Temple Beth Ahm, 1986, This was submitted by Rose Widom. I like collecting different brisket/pot roast recipes and this one sounds different. Haven't tried it yet.”
READY IN:
3hrs 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Season meat and put in a heavy Dutch oven, uncovered and broil 10 minutes per side until browned. Remove from oven.
  2. Add the onion soup mix and nectar and cover and put back in oven at 300 degrees F. for about 2 1/2 to 3 hours, according to tenderness desired.
  3. Remove and allow to cool.
  4. Slice meat and reheat slowly.

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