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Spiced Brisket with Leeks and Dried Apricots

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Spiced Brisket with Leeks and Dried Apricots

Spiced Brisket with Leeks and Dried Apricots

amanda

Equipment

  • - Brass Brisket Press

  • - Digital Instant Read Thermometer

  • - Leek Folding Mandoline

  • - Cutting Board

  • - Heavy Duty Oven Pans

  • - Sturdy Roasting Rack

  • - Sauce Pan

  • - Large Dutch Oven

  • - Food Processor

  • - Mandoline with Slicing Blade

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

Instructions

1

Instruction 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

Instruction 2

Preheat broiler. Uncover brisket. Broil until brown, about 5 minutes per side. Turn brisket fat side up in pan.
3

Instruction 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

Instruction 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

Instruction 5

Sprinkle brisket with cilantro and serve with sauce.
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