Spiced Brisket with Leeks and Dried Apricots
Brisket, delicious meat that gets better over time. Spice rubbed with the addition of honey for the sweet new year, soaking up the flavors overnight and cooked in the oven to be eaten the day after. Brilliant make ahead meat. The flavors were heavenly, but we aren’t in love with the quality of the meat in these parts, I appreciate that they like their meat lean, but when it comes to brisket and burgers, fat is flavor and fat is juice. My brisket was delicious, I made enough for an army, maybe I could have held back since I also make 2 chickens, which were the first to go.
Despite the fact that my laziness got the better of me and we are far past Rosh Hashanah, a brisket is good at anytime. The spices in this recipe make for really delicious layers of flavors, though I wish that we had been able to find a few sprigs of cilantro to finish it off, that would have been the perfect freshness for the depth of the braise.
Spiced Brisket with Leeks & Dried Apricots
- 2 1/2 tablespoons honey
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons coarse kosher salt
- 1 teaspoon ground coriander
- 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 sprigs fresh thyme
- 2 Turkish bay leaves
- 2 cups dry red wine
- 1 tablespoon matzo cake meal or flour
- 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 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.
One Year Ago: Ziti con le Sarde e Cicoria
Two Years Ago: Roma
Three Years Ago: Risotto al Pesce & Farfalle alla Vodka
Four Years Ago: La Focaccia al Formaggio di Recco
Five Years Ago: Garganelli with Sausage Ragù, Lentil Pottage & Swiss Chard With Raisins and Pine Nuts
Italicious 
Good job Jenny.
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