Why is This Brisket Different?

• In a 425° F oven, place carrots, apples and celery root in a single layer on a large rimmed baking sheet.
• Drizzle with 2 tablespoons of olive oil and toss to coat.
• Roast in the preheated oven for 25 minutes, turning once midway through cooking. (The vegetables should be fairly tender and just starting to caramelize when you remove them from the oven).
• In a stockpot or large Dutch oven, warm the remaining tablespoon of olive oil.
• Add the onion and saute over medium high heat until it begins to soften and turn translucent, about five minutes.
• Add the garlic and ginger and saute until fragrant, about one minute.
• Add the roasted carrots, apple and celery root, and stir to coat with the onions and spices.
• Pour in the vegetable stock, raise the heat and bring to a boil.
• Reduce the heat to low and simmer, partially covered, for 15 minutes, or until the vegetables are tender.
• Using a regular or immersion blender, carefully puree the soup.
• If desired, add the butter to the soup and stir until it is melted and evenly incorporated.
• Season to taste with salt and freshly ground black pepper.

• 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.

Matzoh crumb crust:

• Preheat oven to 350.
• Combine all ingredients in a food processor and pulse until mixture becomes fine crumbs.
• Place mixture into a 9-inch pie pan and press along bottom and sides.
• Bake for 16-18 minutes until lightly golden and allow to cool completely before filling.

Coconut custard meringue tart:

• Combine the cornstarch, 1/4 cup of coconut milk and egg yolks in a bowl and set aside.
• Combine 2 cups of coconut milk and sugar in pot and bring to a boil.
• Slowly temper boiling mixture into the yolk mixture and continue whisking quickly until thick and smooth.
• Remove from heat and stir in vanilla, coconut oil and shredded coconut.
• Pour mixture into the prepared matzo crumb crust and chill until completely cool.

Meringue topping:

• Place egg whites and cream of tartar in a mixing bowl and whip at high speed until soft peaks form.
• Gradually add the sugar and continue whipping until meringue is stiff and peaks hold their shape.
• Using a spoon or decorative piping bag, place on top of custard pie.
• Top with shredded coconut.