Brisket often takes center stage at Jewish holidays, and this cumin-spiced brisket adds some interesting flavors to an old favorite.
Prep Time: 30 Min
Sitting Time: Overnight twice, plus 30 Min resting
Cook Time: 3 Hr 45 Min
Ready In: 48 Hr
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 (4.5-pound) double brisket
- 2 large leeks, sliced, white and pale green parts only
- 1 onion, chopped
- 24 dried apricots
- 12 cloves garlic, peeled
- 2 teaspoons dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups red wine
- 1 cup beef stock
- 1/4 cup chopped fresh coriander
- In a 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.
- Preheat oven to 325°F.
- In a separate bowl, toss leeks, onions, apricots and garlic with thyme, salt and pepper. Arrange around the brisket in the roasting pan. Cover pan tightly; roast in the center of the preheated oven for 2½ to 3 hours, or until very tender. Let sit at room temperature for 30 minutes.
- Refrigerate, covered, overnight.
- Transfer meat to cutting board. Slicing across the grain, slice meat as thinly as possible. Remove as much fat as possible from the pan. Set apricots aside. Pour remaining juices, leeks and garlic into food processor with wine and stock; puree until smooth. Stir coriander into the sauce, and then pour the sauce back into the roasting pan. Add apricots and sliced meat back to roasting pan. Rewarm for 30 to 45 minutes in an oven preheated to 300°F.
Note: This dish requires two nights of overnight rest in your refrigerator, so remember to plan accordingly.
This recipe is courtesy of kosher.com. It was created by Daphna Rabinovitch and appeared at KosherScoop.com.