For a hint of vibrant colour, reserve half of the apricots to put in the roasting pan as the meat slices are rewarming. The bright orange will contrast beautifully with the darkness of the sauce and the lush green of the fresh coriander.Note: cumin needs special certification for Pesach as it is sometimes kitniyos.
- 2 tbsp each olive oil and honey -
- 2 tsp salt -
- 1 tsp each ground cumin and coriander -
- 1 tsp each ground ginger, cinnamon and pepper -
- 1/4 tsp cayenne pepper (optional) -
- 1 double brisket, about 4-1/2 lb -
- 2 large leeks, sliced, white and pale green parts only -
- 1 onion, chopped -
- 24 dried apricots -
- 12 cloves garlic, peeled -
- 2 tsp dried thyme -
- 1/2 tsp each salt and pepper -
- 2 cups red wine -
- 1 cup beef stock -
- 1/4 cup chopped fresh coriander -
1. In bowl, stir together olive oil, honey, salt, cumin, coriander, ginger, cinnamon, pepper and cayenne pepper. Rub on both sides of brisket. Transfer brisket to large roasting pan; cover and refrigerate overnight.
2. Preheat oven to 325F.
3. In separate bowl, toss leeks, onions, apricots, and garlic with thyme, salt and pepper. Arrange around brisket in roasting pan. Cover pan tightly; roast in centre of preheated oven for 2-1/2 to 3 hours or until very tender. Let sit at room temperature for 30 minutes.
Refrigerate, covered overnight.
4. Transfer meat to cutting board. Slicing across the grain, slice meat as thinly as possible. Remove as much fat as possible from pan. Set apricots aside. Pour remaining juices, leeks and garlic into food processor; puree until smooth. Stir coriander into sauce. Pour sauce back into roasting pan. Add apricots and sliced meat back to roasting pan. Rewarm for 30 to 45 minutes in 300F oven.