Cumin Spiced Brisket with Leeks and Dried ApricotsAdd To My Recipes
2 tablespoons Bartenura Olive Oil
2 tablespoons Gefen Honey
2 teaspoons Gefen Table Salt
1 teaspoon Pereg Cumin
1 teaspoon coriander
1 teaspoon Pereg Ground Ginger or 4 cubes frozen ginger
1 teaspoon cinnamon
1 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
4.5-pound double brisket
2 large leeks, sliced, white and pale green parts only
1 onion, chopped
24 Manischewitz 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 degrees Fahrenheit.
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 two-and-a-half to three 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 degrees Fahrenheit.
This dish requires two nights of overnight rest in your refrigerator, so remember to plan accordingly.
Note: This recipe provided with permission from kosher.com
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