Name: Moroccan-Flavored Brisket with Dried Apricots and Prunes
Yield: Yield: 8 Generous Servings
Cuisine: Morocco
Ingredients: Potato-Leek Matzoh Balls or mashed potatoes; (instead of gremolata): chopped fresh cilantro; Pinch of ground cinnamon; 1 teaspoon pressed garlic; ⅔ cup pitted prunes, quartered; ½ cup chopped fresh mint; ½ teaspoon finely grated peeled fresh ginger; 1 tablespoon finely chopped peeled fresh ginger; 2 medium carrots, scraped and coarsely chopped; ⅛ teaspoon cayenne; 1 teaspoon ground coriander; 1 cup dry red wine; 3 cups Beef Stock or good-quality, low-sodium purchased; 3 tablespoons olive oil; 4 cups chopped onion; A first- or second-cut beef brisket, 4 to 5 pounds, trimmed of excess fat, wiped with a damp paper towel, and patted dry; Kosher salt and freshly ground black pepper; ¼ teaspoon ground cinnamon; 1 tablespoon chopped garlic, plus 6 large garlic cloves, peeled; ⅓ cup chopped dried apricots, plus ⅓ cup quartered (tart California apricots work best here); 3½ teaspoons ground cumin, preferably freshly toasted and ground

Preparation info

Yield:
8
Generous Servings

Difficulty
Medium

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