Spiced Brisket with Leeks and Dried Apricots
Ingredients
- 2 tbs. extra-virgin olive oil
- 2 tsp. coarse kosher salt
- 1 tsp. ground black pepper
- 4 1/2-5 1/2 lb. flat-cut (first-cut) brisket well-trimmed
- 2 medium leeks (white and pale green parts only), sliced
- 1 medium onion chopped
- 24 whole whole dried apricots divided
- 5 cloves garlic peeled
- 6 sprigs fresh thyme
- 2 bay leaves
- 2 cups dry red wine
- 2 quarts beef broth
Instructions
- Stir first 3 ingredients in a small bowl.
- Arrange brisket in a large roasting pan; spread spice mixture evenly over both sides. Cover and refrigerate overnight.
- Preheat broiler.
- Uncover brisket.
- Broil until brown, about five minutes per side. Turn brisket fat side up in pan.
- Set oven temperature to 325°F.
- Sprinkle leeks, onion, apricots, garlic, thyme and bay leaves around brisket.
- Pour wine and beef broth over.
- Cover pan with heavy-duty foil and bake brisket until tender, about 2 1/2 hours.
- Uncover; cool for 1 1/2 hours.
- Transfer brisket to work surface.
- Pour juices into a large measuring cup.
- Spoon off fat, reserving 1 tablespoon.
- Thinly slice brisket against grain on slight diagonal; overlap slices in a 15x10x2-inch glass baking dish.
- Spoon 1 cup of degreased pan juices over brisket; cover with foil.
- Stir reserved 1 tablespoon of fat in medium saucepan over medium heat for three minutes.
- Add remaining degreased pan juices; add remaining 12 apricots.
- Simmer until sauce thickens and boils, stirring occasionally for about three minutes.
- Season to taste with salt and pepper.
- The brisket can be made two days ahead of time.
- 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. Serve with sauce.
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