Finding Thyme to Cook

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Apricot Glazed Brisket w/ Yorkshire Pudding

Apricot Glazed Brisket w/ Yorkshire Pudding


We were invited to dinner by one of my bosses years ago and I remember waiting (after dinner) over three hours for her homemade ice cream to freeze (which never occurred), but thankfully she served this delicious meal so dessert wasn’t missed.  It is not “weekday fare,” but a perfect Sunday night dinner.  Of course the first time I attempted to recreate this meal (during my “challenged” years), I purchased a corned beef brisket (who knew there were different types of brisket?), and needless to say, the meal was a disaster.

  • 3-4 pound first cut brisket
  • 1 jar apricot preserves
  • 1 envelope onion soup

Preheat oven to 325 degrees.

Place brisket on large sheet of aluminum foil.

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Mix preserves and onion soup mix thoroughly.  Spread mixture on brisket and secure in foil.


Place in baking dish and cook for 2-2½ hours.

After you take the brisket out, keep in foil and prepare the Yorkshire Pudding below.  Raise the oven to 400 degrees.

Yorkshire Pudding
  • 2 eggs
  • 1 cup flour
  • 1 cup milk
  • salt

Beat eggs until frothy, add milk and salt and then flour. Beat until smooth.

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Put a little juice from brisket in each muffin cup and then a little mixture in each.

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Bake 30 minutes.

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Slice brisket, spoon over glaze and serve with Yorkshire pudding.

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2 thoughts on “Apricot Glazed Brisket w/ Yorkshire Pudding

  1. Amy Ellzey on said:

    Oh wow, this looks amazing. I think this and the strata will definitely be part of our Christmas this year…!

    • Finding Thyme to Cook on said:

      Thanks Amy. This strata is really good and would be great at Christmas, and will serve a big group, and we all know, how bit your group is!!!!

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