Return to Main Recipes Page/Return to Home Page

Brisket w/Dried Apricots and Prunes (M, TNT)
Source: Unknown
Serves: 8

2/3 cup dried apricots, quartered, approximately 4 ounces
9 large garlic cloves
3-1/2 tsp. cumin, ground
1 tsp. salt
1/4 tsp. cinnamon, ground
1/4 tsp. black pepper, ground
1 4-1/2 to 5 pound flat-cut beef brisket
3 tbsp. olive oil
4 cups onions, chopped
2 medium carrots, coarsely chopped
1 tbsp. fresh ginger, minced, peeled
1 tsp. coriander, ground
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
Fresh cilantro, chopped

Combine 1/3 cup apricots, 3 garlic cloves, 1 tsp. cumin, salt, cinnamon, and 1/4 tsp. pepper in processor. Using on/off turns on the food processor, chop to coarse puree. Using small sharp knife, make 1/2" deep slits all over brisket. Set aside 1 tbsp. apricot mixture. Press remaining apricot mixture into slits.

Position rack in bottom third of oven and preheat to 300°F.

Heat oil in heavy large oven proof pot over medium-high heat. Sprinkle brisket all over with salt and pepper. Add brisket to pot and sauté 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. Sauté over medium-high heat 5 minutes.

Add carrots, ginger, coriander, cayenne pepper, remaining 6 garlic cloves, and 2-1/2 tsp. cumin. Sauté 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.

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.

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 oven proof dish. Spoon gravy over. Cover with foil. (Can be made 2 days ahead; refrigerate.)

Rewarm covered brisket in 350°F oven about 30 minutes (or 40 minutes if chilled). Sprinkle with cilantro and serve.

Poster's Notes:
Begin this recipe one day ahead. I made this for Shabbos, and it was wonderful.

Posted by Brenda Gierczak

Nutritional Info Per Serving: N/A