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Recipes

Spiced Brisket with Leeks and Dried Apricots

By Miriyam Glazer and Phyllis GlazerPhotography by Maren Caruso

3.0

(4)

Image may contain Plant Food Dish Meal and Steak

You'll need to start marinating the meat at least a day ahead. It can be cooked up to two days before serving.

Recipe information

  • Yield

    Makes 8 Servings

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 tablespoon 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

bay leaves

2

cups dry red wine

1

tablespoon matzo cake meal

Chopped fresh cilantro

Need to make a substitution?

Preparation

  1. Step 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.

    Step 2

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

    Step 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.

    Step 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. 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, stirring occasionally, about 3 minutes. Season to taste with salt and pepper. DO AHEAD 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.

    Step 5

    DO AHEAD: 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.

    Step 6

    Sprinkle brisket with cilantro and serve with sauce.

  2. Market Tip

    Step 7

    Kosher-for-Passover products and ingredients are available seasonally in supermarkets.

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