Spiced Brisket with Leeks and Dried Apricots
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons coarse kosher salt
- 6 sprigs fresh thyme
- 1 medium onion, chopped
- chopped fresh cilantro
- 2 cups dry red wine
- Carbohydrate 28 g(9%)
- Cholesterol 213 mg(71%)
- Fat 54 g(83%)
- Fiber 3 g(12%)
- Protein 42 g(84%)
- Saturated Fat 21 g(104%)
- Sodium 615 mg(26%)
- Calories 807
Preparation Stir first 8 ingredients in small bowl. Arrange brisket in large roasting pan; spread spice mixture evenly over both sides. Cover and refrigerate overnight. Preheat broiler. Uncover brisket. Broil until brown, about 5 minutes per side. Turn brisket fat side up in pan. Set oven temperature to 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. Transfer brisket to work surface. Pour juices into large measuring cup. Spoon off fat, reserving 1 tablespoon. Thinly slice brisket across grain on slight diagonal; overlap slices in 15x10x2-inch glass baking dish. Spoon 1 cup degreased pan juices over brisket; cover with foil. Stir reserved 1 tablespoon fat and matzo cake meal in medium saucepan over medium heat 3 minutes. Add remaining degreased pan juices; add remaining 12 apricots. Simmer until sauce thickens and boils, stirring occasionally, about 3 minutes. Season to taste with salt and pepper. (Can be made 2 days ahead. Cover brisket and sauce separately and chill.) Rewarm covered brisket in 350°F oven 30 minutes or 45 minutes if chilled. Rewarm sauce over low heat. Sprinkle brisket with cilantro and serve with sauce. Market tip:Kosher-for-Passover products and ingredients are available seasonally in supermarkets.
Preparation Stir first 8 ingredients in small bowl. Arrange brisket in large roasting pan; spread spice mixture evenly over both sides. Cover and refrigerate overnight. Preheat broiler. Uncover brisket. Broil until brown, about 5 minutes per side. Turn brisket fat side up in pan. Set oven temperature to 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. Transfer brisket to work surface. Pour juices into large measuring cup. Spoon off fat, reserving 1 tablespoon. Thinly slice brisket across grain on slight diagonal; overlap slices in 15x10x2-inch glass baking dish. Spoon 1 cup degreased pan juices over brisket; cover with foil. Stir reserved 1 tablespoon fat and matzo cake meal in medium saucepan over medium heat 3 minutes. Add remaining degreased pan juices; add remaining 12 apricots. Simmer until sauce thickens and boils, stirring occasionally, about 3 minutes. Season to taste with salt and pepper. (Can be made 2 days ahead. Cover brisket and sauce separately and chill.) Rewarm covered brisket in 350°F oven 30 minutes or 45 minutes if chilled. Rewarm sauce over low heat. Sprinkle brisket with cilantro and serve with sauce. Market tip:Kosher-for-Passover products and ingredients are available seasonally in supermarkets.
