Moroccan-Flavored Brisket with Dried Apricots and Prunes

Preparation info
  • Yield:


    Generous Servings
    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

Each bite of this brisket embraces a concatenation of flavors. It begins with the tangy apricot paste studded directly Into the meat, the more mellowed fruit of the pan sauce, then the slow-braised tender shreds of the meat itself. And it ends with a burst from gremolata-like mint, ginger, and garlic or a scatter of fresh cilantro.

But such fabulous fare requires time—though most of it unattended. The studding will more deeply flavor the meat if given several hours to penetrate. And