Brisket with Dried Apricots, Prunes, and Aromatic Spices
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.
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.
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 wine 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.
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.
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.)
Rewarm covered brisket in 350°F oven about 30 minutes (or 40 minutes if chilled).
Sprinkle with cilantro and serve.