Spiced Brisket with Leeks and Dried Apricots

Posted by Lindsey On 10:24 AM

I made this over passover and it was amazing. I actually made it a day ahead of time, which was great, the meat turned out juicy and very flavorful. I had trouble finding matzo cake meal, so we used potato starch instead. This dish would be great any time of year.

Spiced Brisket with Leeks and Dried Apricots
From Epicurious

* 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.

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