Spiced Brisket with Leeks and Dried Apricots from Bon Appétit

Name: Spiced Brisket with Leeks and Dried Apricots from Bon Appétit
Ingredients: 2½ Tbsp. honey; 2 Tbsp. extra-virgin olive oil; 2 tsp. coarse kosher salt; 1 tsp. ground coriander; 1 tsp. ground cumin; 1 tsp. ground black pepper; 1 tsp. ground cinnamon; ¼ Tbsp. ground nutmeg; 1 (4½- to 5 ½ lb.) 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 bay leaves; 2 cups dry red wine; 1 Tbsp. matzo cake meal; Chopped fresh cilantro

By Bon Appétit

Ingredients

8 SERVINGS

2½ Tbsp. honey
2 Tbsp. extra-virgin olive oil
2 tsp. coarse kosher salt
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground black pepper
1 tsp. ground cinnamon
¼ Tbsp. ground nutmeg
1 (4½- to 5 ½ lb.) 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 bay leaves
2 cups dry red wine
1 Tbsp. matzo cake meal
Chopped fresh cilantro

Procedure

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 2½ hours. Uncover; cool 1½ 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 15- x 10- x 2-inch glass baking dish. Spoon 1 cup degreased pan juices over brisket. Stir reserved 1 tablespoon fat and matzo cake meal in medium saucepan over medium heat 3 minutes. Add remaining degreased pan juices and remaining 12 apricots. Simmer until sauce thickens and boils, stirring occasionally, about 3 minutes. Season to taste with salt and pepper.

DO AHEAD: 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.