Brisket with Dried Apricots, Prunes and Aromatic Spices
Bon Appétit, April 2002
* Begin this at least one day ahead *
Amount Measure Ingredient
-------- ------- --------------------------------
2/3 cup quartered dried apricots (about 4 ounces)
9 cloves garlic (large cloves)
3 ½ tsp ground cumin
1 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground black pepper
4 ½ - 5 pounds flat-cut beef brisket
3 Tbl olive oil
4 cup chopped onions
2 medium carrots, coarsely chopped
1 Tbl minced peeled fresh ginger root
1 tsp ground coriander
1/8 tsp cayenne pepper
1 cup dry red wine
3 cup homemade beef stock or canned low-salt beef broth
2/3 cup pitted prunes, quartered
Chopped fresh cilantro
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 2½ 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 2½ 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
gravy 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.
You can find more Bon Appétit recipes at the Epicurious Food web site.
Recipe obtained from Recipe Site Review-Recipes at-- http://www.recipesitereview.com/myrecipes/recipeindex.html
For more recipe sources check the Recipe Site Review at-- http://www.recipesitereview.com