Brisket with Dried Apricots, Prunes and Aromatic Spices
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2/3 cup quartered dried apricots (about 4 ounces) 9 large garlic cloves 3-1/2 teaspoons ground cumin
1 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground black pepper
1 4-1/2 to 5 pound falt cut beef frisket 3 tablespoons olive oil 4 cups chopped onions
2 medium carrots, coarsely chopped 1 tablespoon minced peeled fresh ginger 1 teaspoon ground coriander
1/8 teaspoon 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



1 Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon cumin, salt, cinnamon and 1/4 teaspoon pepper in processor. Using on/off turns, chop to coarse puree. Using small sharp knife, make 1/2-inch-deep slits all over brisket. Set aside 1 tablespoon apricot mixture. Press remaining apricot mixture into slits.
2 Position rack in bottom third of oven and preheat to 300 F. Heat oil in heavy large ovenproof pot over medium-high heat. Srpinkle brisket all over with salt and pepper. Add brisket to pot and saute until brown, about 5 minutes per side. Transfer to plate, fat side up; spread with reserved 1 tablespoon apricot mixture. Add onions to same pot. Saute over medium-high heat 5 minutes. Add carrots, ginger, coriander, cayenne pepper, remaining 6 garlic cloves and 2-1/2 teaspoons cumin; saute 3 minutes. Add wine and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes. Return brisket to pot. Add stock and bring to simmer. Spoon some of vegetable mixture over brisket.
3 Cover pot and place in oven. Roast brisket 2-1/2 hours, basting every 30 minutes with pan juices. Add prunes and remaining 1/3 cup apricots. Cover; roast until brisket is tender, about 30 minutes longer. Cool brisket uncovered 1 hour. Chill uncovered until cold, then cover and keep chilled overnight.
4 Spoon off any solid fat from top of gravy; discard fat. Scrape gravy off brisket into pot. Place brisket on work surface. Slice brisket thinly across grain. Bring gravy in pot to boil over medium-high heat. Boil to thicken slightly, if desired. Season gravy with salt and pepper. Arrange sliced brisket in large ovenproff dish. Spoon gravy over. Cover with foil.
5 Rewarm coverd brisket in 350 F oven about 30 minutes (or 40 minutes if chilled). Sprinkle with cilantro and serve.

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