Ingredients Print

Check off ingredients as you go

Serves 6-8

• 2 kg (4.4 lb) beef brisket
• 30 ml (2 Tbsp) olive oil
• 12 g (4 cloves) garlic, minced
• 2 large onions, sliced (300 g / 10.5 oz)
• 200 g (7 oz) carrots, peeled and cut into rounds (2 large carrots)
• 150 g (5 oz) 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 thyme (or 1 level 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 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 it on all sides until nicely 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 soft and lightly browned, 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 down into the sauce and vegetables. Cover the pot with a lid or aluminum foil and bake for 4 hours, or until the meat is very tender and pulls apart easily with a fork.

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

7. For the sauce: remove the bay leaves from the pot and skim the excess fat from the surface. For a smoother, richer sauce, let it reduce for a few minutes and add 1 level Tbsp cornstarch dissolved in a little water to thicken it. Don’t let it go too long, as it will thicken further as it cools.

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

Serve with 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 day before.
• Swap the figs for dried apricots or prunes.
• This dish can be made the day before and reheated before serving. The flavors will have even more time to soak in.