Braised Brisket in Apricot and Cranberry Sauce

Ingredients

• For the Rub:
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons dark brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon hot paprika
• 1/4 teaspoon mustard powder
• For the Brisket:
• 2 tablespoons canola oil
• 1 whole point-cut brisket, about 3 to 4 pounds total, fat cap trimmed to 1/8-inch
• 1 1/2 cups finely sliced shallots
• 4 medium cloves garlic, crushed
• 1 tablespoon tomato paste
• 1 cup beef broth
• 1 can tomato sauce
• 1/2 cup apricot preserves
• 1/2 cup cranberry sauce
• 1/3 cup dried cranberries
• 1/3 cup roughly chopped dried apricots
• 1/4 cup dark brown sugar
• 2 tablespoons molasses
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce

Directions

1. In a small bowl, combine the salt, pepper, brown sugar, and the spices: garlic powder, onion powder, smoked paprika, the hot paprika, plus mustard powder. Rub that mixture all over the brisket with a generous hand, then let it rest in the refrigerator for at least 40 minutes or as long as a day. Set the oven to 325 degrees F. Warm the oil in a large Dutch oven over high heat until it shimmers. Lay in the brisket and sear the side facing down for 6 to 8 minutes, until deeply browned. Turn it over and cook the other side for about 5 minutes more. Move the brisket to a large plate, then turn the heat down to medium.
2. Add the shallots, garlic, and tomato paste to the Dutch oven. Cook for about 7 minutes, stirring here and there, until the shallots soften. Pour in the beef broth, scraping the browned bits from the bottom as you go. Add the tomato sauce, then the apricot preserves and cranberry sauce. Stir in the dried cranberries and dried apricots, followed by the dark brown sugar and molasses. Add the soy sauce, Dijon mustard, and Worcestershire sauce, and stir to bring everything together. Let the sauce come to a boil. Set the brisket back into the sauce, along with any juices left on the plate. Cover the Dutch oven and move it to the oven. Braise for about 3 hours, until a fork slides into the brisket with little to no resistance.
3. Move the brisket to a large container and add the sauce. Cover and refrigerate overnight or for up to 3 days.
4. When you are ready to serve, set the oven to 325 degrees F. Skim any solidified fat from the sauce. Lift the brisket out of the sauce and slice it across the grain into 1/4-inch slices. Arrange the slices in a casserole dish and cover them with the sauce. Cover the dish with foil, then warm it in the oven for 30 to 45 minutes, until the brisket is heated through. Serve immediately.