By Jayne Cohen
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