Executive Chef Ginevra Iverson walks you through it step by step.

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Get the recipe.

Components.

One 4- to 5-pound first cut (flat cut) brisket, cut.
Kosher salt and freshly ground black pepper.
1 tablespoon paprika.
3 tablespoons extra-virgin olive oil.
1 1/4 pounds carrots (6 to 7 big), peeled and cut into 1 1/2- inch pieces.
4 large onions, thickly sliced.
1 tablespoon sliced fresh thyme.
4 cloves garlic, chopped.
1/4 cup tomato paste.
1/2 cup dry red wine.
1 quart (4 cups) low-sodium beef broth.
2 tablespoons light brown sugar.
2 tablespoons apple cider vinegar.
3 fresh bay leaves.
1 cup dried apricots.
1 cup pitted prunes.

Instructions.

Position a rack in the lower third of the oven, eliminate any other racks and preheat the oven to 350 degrees F.

To a small bowl include 2 teaspoons salt, 1/2 teaspoon pepper and paprika. Mix to integrate. Season the brisket with spice mixture and rub it into the surface area of the meat. Heat a large Dutch oven (preferably oval) or other heavy-bottomed pot over medium heat and add the oil.

When hot, include the brisket, fat side down, and cook until browned on the underside, 2 to 3 minutes. Turn over and brown the opposite, about 2 minutes more. Get rid of to a flat pan.

Add the carrots and onions to the pot and stir to coat in the oil. Cook, stirring occasionally, till the onions are wilted and gently browned, 4 to 5 minutes. Stir in the thyme and garlic. Clear a spot in the bottom of the pot and add the tomato paste to it. Cook, stirring in that spot, till the paste darkens a shade or two, about 1 minute, then it stir into the veggies. Add the red white wine, bring to a simmer and cook until nearly lowered, 1 to 2 minutes. Add the broth, brown sugar, vinegar and bay leaves and give a simmer. Include the brisket back to the pot fat-side up.

Cover and bake up until the brisket is simply tender, 2 hours 30 minutes to 2 hours 45 minutes.

Stir in the apricots and prunes, cover and continue to bake until the brisket is very tender all over (a paring knife inserted in several locations will slip out easily), 20 to thirty minutes more. If you have time, let the brisket cool to space temperature level in the sauce and cool overnight.

To serve, eliminate any fat that has solidified on the surface and eliminate the brisket to a cutting board. Bring the sauce to a simmer over medium-low heat, then adjust the consistency by reducing it if too thin or adding a little water if too thick.

Meanwhile, very finely sliced the brisket versus the grain. Season the pieces lightly with salt and include back to the sauce. Simmer to warm it through completely, 5 to 7 minutes. Get rid of the bay leaves. Serve the brisket on a rimmed plate with the sauce, vegetables and dried fruit.

You can also serve the brisket immediately: Eliminate the brisket to a cutting board and let rest for 15 minutes. Skim any fat that has risen to the surface of the sauce and eliminate the bay leaves. Bring the sauce to a simmer over medium heat and lower to your preference. Slice the brisket, season gently with salt and serve on a plate with the sauce, vegetables and dried fruit.

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