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Spicy Apricot Brisket

Prep time 20 mins
Cook time 3 hrs, 30 mins
Stand time 20 mins
Yield Makes 8 servings
If you love barbecue, put this entrée on your list. Melanie's friend, Rosalyn Bloomston, shared this recipe with her. Melanie freezes it in portions for fast weeknight meals.

Ingredients

  • 1 (5 1/2-pound) beef brisket, trimmed
  • 2 teaspoons garlic salt
  • 1/4 teaspoon pepper
  • 2 (10-ounce) cans shredded sauerkraut, drained
  • 2 (10-ounce) jars apricot preserves
  • 2 (12-ounce) bottles chili sauce

How to Make It

  1. Place brisket, fat side up, in a roasting pan. Sprinkle evenly with garlic salt and pepper. Stir together sauerkraut, preserves, and chili sauce; pour over beef.

  2. Bake, covered, at 350º for 3 1/2 hours or until tender.

  3. Remove brisket from pan, reserving sauce mixture in pan; let stand 20 minutes. Cut brisket across the grain into thin slices using a sharp knife.

  4. Pour sauce mixture from roasting pan through a wire-mesh strainer into a bowl; reserve, if desired. Serve strained sauce and, if desired, sauerkraut with sliced brisket.

  5. To make ahead: Prepare and bake as directed. Remove brisket from pan, reserving sauce mixture in pan; let stand 1 hour. Cut brisket across the grain into thin slices using a sharp knife. Place brisket slices in a 13- x 9-inch baking dish. Pour sauce mixture through a wire-mesh strainer into a bowl, reserving sauerkraut mixture, if desired. Pour strained sauce over brisket slices; cover and chill up to 24 hours. Reheat as directed.

  6. To freeze up to 3 months: Place brisket slices and strained sauce evenly into large zip-top plastic freezer bags; freeze. Thaw in refrigerator overnight. Place brisket and sauce in a 13- x 9-inch baking dish. Reheat as directed.

  7. To reheat: Let stand at room temperature 30 minutes. Bake, covered, at 325° for 45 minutes or until hot.