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.
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 8|
|Calories from Fat: 34 (26%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 590.9mg||20 %|
|Potassium 177.4mg||5 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 11.5g|
|Protein 1.2g||2 %|
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Calories per serving: 129
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