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Spiced Brisket with Leeks and Dried Apricots

Spiced Brisket with Leeks and Dried Apricots

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Course Main Dish

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.