Spiced Brisket with Leeks and Dried Apricots

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Spiced Brisket with Leeks and Dried Apricots Ingredients

2 1/2 tablespoons Honey	2 medium Leeks (white and pale green parts only) sliced
2 tablespoons Extra virgin olive oil	1 medium Onion chopped
2 teaspoons Coarse kosher salt	24 whole Dried apricots divided
1 teaspoon Ground coriander	10 cloves Garlic peeled
1 teaspoon Ground cumin	6 sprigs Fresh thyme
1 teaspoon Ground black pepper	2 small Bay leaves
1 teaspoon Ground cinnamon	2 cups Dry red wine
1/4 teaspoon Ground nutmeg	1 tablespoon Matzo cake meal
1 4.5 to 5.5 pound Flat-cut (first-cut) brisket well trimmed	Fresh cilantro chopped

Instructions for Spiced Brisket with Leeks and Dried Apricots

Stir first 8 ingredients in small bowl. Arrange brisket in large roasting pan; spread spice mixture evenly over both sides. Cover and refrigerate overnight.

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

Set oven temperature at 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.

Transfer brisket to work surface. Pour juices into large measuring cup. Spoon off fat, reserving 1 tablespoon fat. Thinly slice brisket across grain on slight diagonal; overlap slices in 15 X 10 X 2 inch glass baking dish. Spoon 1 cup degreased pan juices over brisket. Stir reserved 1 tablespoon fat and matzo cake meal in medium saucepan over medium heat 3 minutes. Add remaining degreased pan juices and remaining 12 apricots. Simmer until sauce thickens and boils, whisking occasionally, about 3 minutes. Season to taste with salt and pepper. (Can be made 2 days ahead. Cover brisket and sauce separately and chill.) Cover brisket with foil and rewarm in 350 F. oven 30 minutes or 45 minutes if chilled. Rewarm sauce over low heat.

Sprinkle brisket with cilantro and serve with sauce.

Main Ingredient: BeefCuisine: American

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