Brisket with Dried Apricots, Prunes, and Aromatic Spices

Name: Brisket with Dried Apricots, Prunes, and Aromatic Spices
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Jewish
Ingredients: 2 kilograms flat-cut beef brisket; 2 mediums carrots, coarsely chopped; 0 teaspoons cayenne pepper; 113 grams 2/3 cup quartered dried apricots (about; 237 milliliters dry red wine; 8 servings Chopped fresh cilantro; 1 Tbsp minced peeled fresh ginger; 9 larges garlic cloves; 0 teaspoons ground cinnamon; 1 teaspoon ground coriander; 16 teaspoons ground cumin; 0 teaspoons ground black pepper; 710 milliliters homemade beef stock or canned low-salt beef broth; 3 Tbsps olive oil; 946 milliliters chopped onions; 158 milliliters pitted prunes, quartered; 1 teaspoon salt

Brisket with Dried Apricots, Prunes, and Aromatic Spices is a gluten free, dairy free, and primal main course. One portion of this dish contains approximately 57g of protein, 25g of fat, and a total of 600 calories. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have garlic cloves, ground coriander, ground cumin, and a few other ingredients on hand, you can make it. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert. It will be a hit at your Hanukkah event. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of Jewish cuisine.

Instructions

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.

Ingredients you will need

Whole Garlic Cloves

Apricot

Cinnamon

Pepper

Cumin

Salt

Equipment you will use

Knife

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

Equipment you will use

Oven

Heat oil in heavy large ovenproof pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Sprinkle brisket all over with salt and pepper.

Ingredients you will need

Salt And Pepper

Add brisket to pot and sauté until brown, about 5 minutes per side.

Equipment you will use

Pot

Transfer to plate, fat side up; spread with reserved 1 tablespoon apricot mixture.

Ingredients you will need

Apricot

Spread

Add onions to same pot. Sauté over medium-high heat 5 minutes.

Ingredients you will need

Onion

Equipment you will use

Pot

Add carrots, ginger, coriander, cayenne pepper, remaining 6 garlic cloves and 2 1/2 teaspoons cumin; sauté 3 minutes.

Ingredients you will need

Cayenne Pepper

Whole Garlic Cloves

Coriander

Carrot

Ginger

Cumin

Add wine and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes. Return brisket to pot.

Ingredients you will need

Glaze

Wine

Equipment you will use

Pot

Add stock and bring to simmer. Spoon some of vegetable mixture over brisket.

Ingredients you will need

Vegetable

Stock

Cover pot and place in oven. Roast brisket 2 1/2 hours, basting every 30 minutes with pan juices.

Equipment you will use

Oven

Frying Pan

Pot

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.

Ingredients you will need

Apricot

Prunes

Spoon off any solid fat from top of gravy; discard fat. Scrape gravy off brisket into pot.

Ingredients you will need

Gravy

Equipment you will use

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.)

Ingredients you will need

Salt And Pepper

Grains

Gravy

Equipment you will use

Aluminum Foil