Spiced Brisket with Leeks and Dried Apricots
Spiced Brisket with Leeks and Dried Apricots is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Stir first 8 ingredients in small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionStir 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 2 1/2 hours.
Uncover; cool 1 1/2 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 15x10x2-inch glass baking dish.
Spoon 1 cup degreased pan juices over brisket; cover with foil.
Stir reserved 1 tablespoon fat and matzo cake meal in medium saucepan over medium heat 3 minutes.
Add remaining degreased pan juices; add remaining 12 apricots.
Simmer until sauce thickens and boils, stirring occasionally, about 3 minutes.
Season to taste with salt and pepper. (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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.