Spiced Brisket with Leeks and Dried Apricots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You'll need to start marinating the meat at least a day ahead. It can be cooked up to 2 days in advance of serving. Ingredients:
2 1/2 tablespoons honey |
2 tablespoons extra-virgin olive oil |
2 teaspoons coarse kosher salt |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon ground black pepper |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 4 1/2- to 5 1/2-pound flat-cut (first-cut) brisket, well-trimmed |
2 medium leeks (white and pale green parts only), sliced |
1 medium onion, chopped |
24 whole dried apricots, divided |
10 garlic cloves, peeled |
6 sprigs fresh thyme |
2 turkish bay leaves |
2 cups dry red wine |
1 tablespoon matzo cake meal |
chopped fresh cilantro |
Directions:
1. Stir first 8 ingredients in small bowl. Arrange brisket in large roasting pan; spread spice mixture evenly over both sides. Cover and refrigerate overnight.
2. Preheat broiler. Uncover brisket. Broil until brown, about 5 minutes per side. Turn brisket fat side up in pan.
3. Set oven temperature to 325°F. Sprinkle leeks, onion, 12 apricots, garlic, thyme, and bay leaves around brisket. Pour wine over. Cover pan with heavy-duty foil and bake brisket until tender, about 2 1/2 hours. Uncover; cool 1 1/2 hours.
4. Transfer brisket to work surface. Pour juices into large measuring cup. Spoon off fat, reserving 1 tablespoon. Thinly slice brisket across grain on slight diagonal; overlap slices in 15x10x2-inch glass baking dish. Spoon 1 cup degreased pan juices over brisket; cover with foil. Stir reserved 1 tablespoon fat and matzo cake meal in medium saucepan over medium heat 3 minutes. Add remaining degreased pan juices; add remaining 12 apricots. Simmer until sauce thickens and boils, stirring occasionally, about 3 minutes. Season to taste with salt and pepper. (Can be made 2 days ahead. Cover brisket and sauce separately and chill.) Rewarm covered brisket in 350°F oven 30 minutes or 45 minutes if chilled. Rewarm sauce over low heat.
5. Sprinkle brisket with cilantro and serve with sauce.
6. Market tip: Kosher-for-Passover products and ingredients are available seasonally in supermarkets.
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