1 brisket, about 3 1/2 poundsCoarse salt and freshly ground pepper1 bunch carrots (about 7), peeled and cut on the bias into 2-inch pieces1 onion, peeled and cut lengthwise into 8 wedges¾ cup dried figs, preferably Mission or Turkish (about 9 ounces), halved lengthwise½ cup dried apricots, preferably Turkish (about 3 ounces)5 sprigs thyme2 Tbsp harissa pasteRustic bread, for serving (optional)1 cup low-sodium chicken broth
- Season brisket generously with salt and pepper; place in a slow cooker. Scatter carrots, onion, figs, apricots, and thyme evenly over and around brisket. Stir harissa into broth; pour mixture over brisket. Cover and cook on high until brisket is tender, 4 1/2 to 5 hours.
- Remove thyme. Transfer brisket to a cutting board and let rest 15 minutes, then slice thinly against grain. Arrange slices on a platter, spoon vegetables and fruits evenly around them, and drizzle with some of pan juices. Serve with bread and remaining juices on the side
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