Ingredients

Check off ingredients as you go

Serves 6 to 8

• 2 kg (4.5 lbs) beef brisket
• 30 ml (2 tbsp) olive oil
• 12 g garlic, minced (4 cloves)
• 2 large onions, sliced (300 g)
• 200 g carrots, peeled and sliced into rounds (2 large carrots)
• 150 g celery, diced (about 2 stalks)
• 150 g (1 cup) dried figs, halved
• 500 ml (2 cups) red wine
• 500 ml (2 cups) beef or chicken stock
• 30 g (2 tbsp) tomato paste
• 30 g (2 tbsp) honey
• 1/2 tsp ground cinnamon
• 1 sprig fresh thyme (or 1 scant tsp dried thyme)
• 2 bay leaves
• Salt and pepper

If you change the number of serving, consider adjusting cooking times!

1. Preheat the oven to 160°C (325°F). Pat the brisket dry with paper towels. Season generously with salt and pepper on all sides.

2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the brisket and sear on all sides until well browned, about 4-5 minutes per side. Remove the brisket and set aside.

3. In the same pot, add the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender and lightly golden, about 10 minutes. Add the minced garlic and cook for another 1-2 minutes.

4. Add the halved figs, red wine, stock, tomato paste, honey, cinnamon, thyme, and bay leaves to the pot. Stir well to combine and bring the mixture to a boil.

5. Return the brisket to the pot, nestling it into the sauce and vegetable mixture. Cover the pot with a lid or aluminum foil and place in the oven for 4 hours, or until the meat is very tender and easily pulls apart with a fork.

6. Once cooked, remove from the oven and let rest in the pot for 15-20 minutes. Transfer the brisket to a cutting board and slice thinly against the grain.

7. For the sauce: Remove the bay leaves from the pot and skim off any excess fat from the surface. For a smoother sauce, let it reduce for a few minutes and add 1 scant tablespoon of cornstarch diluted in a little water to thicken the sauce. Don’t leave it too long as it will continue to thicken as it cools.

8. Arrange the brisket slices on a serving platter and spoon the fig and red wine sauce over the top.

Serve with roasted potatoes or other roasted vegetables.

Tips and Variations

• For even more flavorful meat, you can marinate the brisket in the red wine and herbs the night before.
• Replace the figs with dried apricots or prunes.
• This dish can be prepared the day before and reheated before serving. The flavors will have even more time to develop.