Brisket With Dried Apricots, Prunes & Aromatic Spices

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 2/3 cup quartered dried apricot (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
• 4 1/2-5 lbs flat-cut beef brisket
• 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
• 3 cups homemade beef stock or 3 cups canned low sodium beef broth
• 2/3 cup pitted prunes, quartered
• chopped fresh cilantro

Recipe

• 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. 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 teaspoons cumin; sauté 3 minutes. add 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 gr avy 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 ovenproof dish. spoon gravy over. cover with foil. (can be made 2 days ahead; refrigerate.).
• 5 rewarm covered brisket in 350°f oven about 30 minutes (or 40 minutes if chilled). sprinkle with cilantro and serve.