(POSTED: November 19, 2006)
Spiced Brisket with Leeks and Dried Apricots
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.
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
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 broiler. Uncover brisket. Broil until brown, about 5 minutes per side. Turn brisket fat side up in pan.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.
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. Sprinkle brisket with cilantro and serve with sauce. Makes 8 servings.
Source: Bon Appétit, Photo: Maren Caruso