Spiced Brisket with Leeks and Dried Apricots from Bon Appétit
By Bon Appétit
Spiced Brisket with Leeks and Dried Apricots from Bon Appétit
By Bon Appétit
8 SERVINGS
- 2½ Tbsp. honey
- 2 Tbsp. extra-virgin olive oil
- 2 tsp. coarse kosher salt
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. ground black pepper
- 1 tsp. ground cinnamon
- ¼ Tbsp. ground nutmeg
- 1 (4½- to 5 ½ lb.) 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 sprigs fresh thyme
- 2 bay leaves
- 2 cups dry red wine
- 1 Tbsp. matzo cake meal
- Chopped fresh cilantro
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 2½ hours. Uncover; cool 1½ 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 15- x 10- x 2-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, stirring occasionally, about 3 minutes. Season to taste with salt and pepper.
DO AHEAD: 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.
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 2½ hours. Uncover; cool 1½ 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 15- x 10- x 2-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, stirring occasionally, about 3 minutes. Season to taste with salt and pepper.
DO AHEAD: 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.