Sweet-And-Spicy Brisket

Ingredients:

1 brisket, about 3 1/2 pounds 

Coarse salt and freshly ground pepper  

1 bunch carrots (about 7), peeled and cut on the bias into 2-inch pieces 

1 onion, peeled and cut lengthwise into 

8 wedges¾ cup dried figs, preferably Mission or Turkish (about 9 ounces), halved lengthwise 

½ cup dried apricots, preferably Turkish (about 3 ounces)

 5 sprigs thyme

 2 Tbsp harissa paste 

Rustic bread, for serving (optional) 

1 cup low-sodium chicken broth

Directions:

1. 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.
2. 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.

Source: kitchendaily.com