Please enter the email you’re using for this account.
For a hint of vibrant colour, reserve half of the apricots to put in the roasting pan as the meat slices are rewarming. The bright orange will contrast beautifully with the darkness of the sauce and the lush green of the fresh coriander.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
2 tablespoons Bartenura Olive Oil
2 tablespoons Gefen Honey
2 teaspoons salt
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ground ginger or 4 cubes Gefen Frozen Ginger
1 teaspoon cinnamon
1 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
1 4.5-lb. double brisket
2 large leeks, sliced, white and pale green parts only
1 onion, chopped
24 dried apricots
12 cloves garlic, peeled
2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups Alfasi Cabernet Sauvignon or other red wine
1 cup beef stock, such as Manischewitz Beef Broth
1/4 cup chopped fresh coriander
In a bowl, stir together olive oil, honey, salt, cumin, coriander, ginger, cinnamon, pepper and cayenne pepper. Rub on both sides of brisket. Transfer brisket to large roasting pan; cover and refrigerate overnight.
Preheat oven to 325°F.
In a separate bowl, toss leeks, onions, apricots, and garlic with thyme, salt and pepper. Arrange around the brisket in the roasting pan. Cover pan tightly; roast in the center of athe preheated oven for two and a half to three hours, or until very tender. Let sit at room temperature for 30 minutes.
Refrigerate, covered, overnight.
Transfer meat to cutting board. Slicing across the grain, slice meat as thinly as possible. Remove as much fat as possible from the pan. Set apricots aside. Pour remaining juices, leeks and garlic into food processor with wine and stock; puree until smooth. Stir coriander into the sauce, and then pour the sauce back into the roasting pan. Add apricots and sliced meat back to roasting pan. Rewarm for 30 to 45 minutes in an oven preheated to 300°F.
How Would You
Rate this recipe?
Please log in to rate
Marinate Do I need to marinate the meat? Can I make it without?
The marinade tenderizes it.