Apricot-Glazed Brisket Recipe - Cooking Index
Apricot-Glazed Brisket Recipe - Cooking Index
This brisket is oven-baked until very tender, then spread with jam for a succulent glaze. Don't fret about the carbohydrates in the carrots and onions—they're used just to flavor the cooking liquid.
Type: Meat| 1 | Beef brisket - (4 lbs) | |
| 2 teaspoons | 10ml | Kosher salt |
| 2 teaspoons | 10ml | Paprika |
| 1 teaspoon | 5ml | Freshly-ground black pepper |
| 4 | Onions - quartered lengthwise | |
| 8 | Carrots - cut 2 | |
| 3 tablespoons | 45ml | Steels Gourmet Apricot Jam |
Heat oven to 475 degrees. Season brisket with salt, paprika and pepper. Place brisket fat-side down in a Dutch oven. Scatter onions and carrots around the beef. Cook 15 minutes. Turn brisket fat-side up and add 1/2 cup water. Cover tightly. Reduce oven temperature to 375 degrees. Cook 3 to 4 hours, until brisket is fork tender.
Heat broiler. Remove brisket from Dutch oven and place on a broiler pan. Spread jam over brisket. Broil 6 inches from heat source 5 minutes, until jam is lightly browned in spots. While brisket is broiling, remove onions and carrots from cooking juices. Tilt Dutch oven and remove surface fat with a spoon. Let brisket rest 15 minutes before carving. Serve with degreased cooking juices.
Carbohydrates: 0.5 grams Net Carbs: 0.5 grams Protein: 47 grams Fat: 16.5 grams Calories: 355
Source:
"Atkins Cookbook at http://atkinscenter.com"
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