48 | MARCH 30 • 2023
BRISKET WITH DRIED
APRICOTS, PRUNES
AND AROMATIC SPICES
Adapted from
Epicurious.com
Serves 8
Ingredients:
²/3 cup dried apricots, quartered
9 large garlic cloves
3½ tsp. ground cumin
Kosher salt
Fresh ground pepper
¼ tsp. ground cinnamon
2 Tbsp. sugar
1 4½- to 5-pound flat-cut beef
brisket
3 Tbsp. olive oil
4 cups onions, chopped
2 medium carrots, cut into medi-
um dice
1 Tbsp. fresh ginger, peeled and
minced
1 tsp. ground coriander
¹/8 tsp. cayenne pepper
1 cup dry red wine
3 cups homemade beef stock or
canned low-salt beef broth
²/3 cup pitted prunes, quartered
Chopped fresh cilantro
Method:
Preheat the oven to 300
degrees.
Combine ¹/3 cup apri-
cots, 3 garlic cloves, 1 tsp.
cumin, 1 tsp. kosher salt,
cinnamon and ¼ tsp. black
pepper in a food processor.
Pulse to chop into a course
puree. Set aside 1 Tbsp. of
the mixture. Using a small
sharp knife, make ½-inch
deep slits all over brisket.
Press the remaining apri-
cot mixture into the slits.
Season brisket heavily with
salt, sugar and pepper on
both sides.
If possible, allow
the brisket to sit 24
hours uncovered in
the refrigerator to help
tenderize the brisket. Bring
to room temperature for
1 hour before continuing,
if chilled. Otherwise,
proceed as directed.
Heat oil in a large,
ovenproof pot over medi-
um-high heat. Add brisket
to the pot, fat side down,
and cook until brown,
between 5 and 8 minutes
per side. Transfer to plate,
fat side up. Spread the
reserved apricot mixture
over the top of the brisket.
Add onions and carrots
to the same pot and sauté
until onions are translucent,
approximately 8 to 10 min-
utes, stirring often. Mince
the remaining garlic cloves
and add them to the pan
with the ginger, coriander
and remining 2½ tsp. of
cumin. Sautee until fra-
grant, about 2 minutes.
Add the tomato paste
and sauté another 2 to 3
minutes. Add the red wine
and boil until reduced,
scraping brown bits, about
5 minutes. Return brisket
to pot. Add stock and bring
to simmer. Spoon some of
the vegetable mix over the
brisket.
Place a layer of parch-
ment paper over brisket,
then cover tightly with foil.
Cook brisket 2½ hours,
basting once or twice. Add
the prunes and remaining
¹/3 cup apricots to the liquid
to the pan. Cover and roast
until fork tender, another
30 to 45 minutes. Cool
brisket uncovered for an
hour. Chill uncovered until
cold, then cover and keep
chilled overnight.
Remove any solid fat
on the gravy and discard.
Scrape any excess gravy
back into the pot and move
to a work surface. Cut bris-
ket thinly across the grain
and place in an oven-proof
dish. Bring the gravy to a
boil then simmer, allow-
ing it to thicken slightly.
Season with salt and pep-
per. Spoon gravy over and
between the slices. Cover
with the parchment and
foil.
Heat oven to 350
degrees. Bake covered
until warm, around 30 or
40 minutes. Garnish with
cilantro and serve with
extra sauce on the side.
Wishing You a
Joyous Passover!
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