Bon Appetit/April 2006

Spiced Brisket with Leeks and Dried Apricots
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


INGREDIENTS:
2-1/2 tablespoons honey 2 tablespoons extra-virgin olive oil 2 teaspoons coarse kosher salt
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 fresh thyme sprigs 2 small bay leaves 2 cups dry red wine
1 tablespoon matzo cake meal chopped fresh cilantro



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.
2 Preheat broiler. Uncover brisket. Broil in pan until brown, about 5 minutes per side. Turn brisket fat side up.
3 Set oven temperature at 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.
4 Transfer brisket to work surface. Pour juices into large measuring cup. Spoon off fat, reserving 1 tablespoon fat. 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, whisking occasionally, about 3 minutes. Season to taste with salt and pepper. Cover brisket with foil and rewarm in 350 F oven 30 minutes or 45 minutes if chilled. Rewarm sauce over low heat.
5 Sprinkle brisket with cilantro and serve with sauce.

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