Brisket With Saba, Apricots, And Figs

• 1 brisket (5-6 pounds)
• 6 shallots, quartered
• 2 large onions, 1/2 inch slices
• 3 large carrots, 1 inch pieces
• 5 celery stalks, 1 inch pieces
• 1/2 bunch herbs like rosemary, thyme, and sage
• peel of 1 orange, julienned
• 1 cinnamon stick
• 1 9 oz. jar of saba
• 1 cup extra virgin olive oil
• 2 cups dry red wine
• 1 quart chicken stock
• sea salt, to taste
• black pepper, to taste
• 12 dried apricots
• 12 dried figs
• 2 ounces whole almonds

1. Place the brisket in a large baking dish. Add vegetables, herbs, orange peel and cinnamon. Coat evenly with the saba. Cover with plastic wrap and refrigerate for at least 12 hours.
2. Heat the olive oil in a large roasting pan. Add vegetables from the marinade; cook for 5 minutes. Place the brisket in the roasting pan and sear over medium heat for 10 minutes. Add the marinade (including cinnamon, orange peel and herbs). Deglaze with red wine.
3. Add half of the chicken stock and salt & pepper. Place in the oven at 300u0b0 for 3 hours. Check after every hour and add more stock if needed until the brisket is fork tender. Add dried fruit and almonds, cover with aluminum foil and cook for 1 hour longer.

brisket, shallots, onions, carrots, celery stalks, herbs, orange, cinnamon, extra virgin olive oil, red wine, chicken, salt, black pepper, apricots, figs, almonds

Taken from food52.com/recipes/74606-brisket-with-saba-apricots-and-figs (may not work)