Shop Ingredients 
Braised Brisket with Smoky Herb Gremolata
Prep: 40 minutes
Bake: 4 hours • Serves: 12
1-1/2 tablespoons PICS smoked ground paprika
1 tablespoon lemon zest
1 tablespoon orange zest
2 teaspoons PICS salt
2 teaspoons PICS ground black pepper
1/2 cup packed chopped fresh parsley
1 flat-cut beef brisket (about 5-1/2 to 6-1/2 pounds), trimmed, if necessary, and halved crosswise
1/4 cup PICS olive oil
3 PICS bay leaves
2 large white onions, halved and coarsely chopped
3 cups PICS beef broth
2 cups kosher sweet red wine
1-1/2 cups dried apricots
1-1/2 cups PICS dried pitted prunes
1 cup Sun-Maid® golden raisins
1/4 cup plus 2 tablespoons pomegranate arils
1.Preheat oven to 300°. In small bowl, stir garlic, paprika, lemon zest, orange zest, salt and pepper; reserve 1 tablespoon garlic mixture. Makes about 5 tablespoons garlic mixture.
2.In medium bowl, stir parsley and reserved 1 tablespoon garlic mixture; cover and refrigerate. Makes about 1/2 cup parsley mixture.
3.Rub brisket with remaining 4 tablespoons garlic mixture. In 2 batches, in large skillet, heat 2 tablespoons oil over medium heat until hot but not smoking. Add 1 brisket half; cook 8 minutes or until browned, turning once. Transfer brisket halves to large roasting pan. Add bay leaves, onions, broth and wine; cover pan tightly with aluminum foil and bake 2 hours.
4.Stir apricots, prunes and raisins into roasting pan; cover and bake 2 hours or until brisket is fork-tender. Remove and discard bay leaves; transfer brisket to cutting board and slice against the grain. Makes about 4 pounds brisket and 6 cups dried fruit mixture.
5.Serve brisket over dried fruit mixture topped with parsley mixture and pomegranate arils.
Approximate nutritional values per serving (about 5 ounces brisket, 1/2 cup dried fruit mixture):
513 Calories, 15g Fat, 4g Saturated Fat, 140mg Cholesterol, 694mg Sodium,
40g Carbohydrates, 4g Fiber, 26g Sugars, 0g Added Sugars, 49g Protein