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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