My nice Roman Catholic wife decided that she did not want a turkey this year for Xmas dinner and that a brisket would be nice. I found a recipe with red wine and that was the plan until the trip to Whole foods could not yield a 6 pound Brisket. I was taken by surprise and kind of stood there with a blank spare, Lyn was down another isle all the pressure was on my shoulders, the plan in my head thrown off kilter. The butcher said here just cook these together stacking 2 three pounders on top of each other. I mumble sure what else can I do. On the way to break the news to Lyn it came to me our first annual Brisketathon. Two different brisket styles the ultimate taste treat. Lyn found this recipe from an old email from Missi said it was the best meat she ever had at this party, she got out the recipe it had red wine. Keep in mind she was then and still is basically a vegetarian, or Raw food and what I fondly call her witches brews. Flax seed in ….. how awful I used to say – used to the key phrase here I have now issue with Flax seed now. I had found another red wine version on the Jewish Journal. Mike was excited about the menu and was looking forward to Xmas dinner.
I did a Google search and came up with I guess is the original recipe on epicurious
Remember I have found the secret to a good brisket has always been make a head, slice across grain, refrigerate and reheat
Brisket with Dried Apricots, Prunes, and Aromatic Spices
Bon Appétit | April 2002
by Jayne Cohen
Made by Lyn for the Brisketathon 2014
- 2/3 cup quartered dried apricots (about 4 ounces)
- 9 large garlic cloves
- 3 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1- 4 1/2- to 5-pound flat-cut beef brisket
- 3 tablespoons olive oil
- 4 cups chopped onions
- 2 medium carrots, coarsely chopped
- 1 tablespoon minced peeled fresh ginger
- 1 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 1 cup dry red wine
- 3 cups homemade beef stock or canned low-salt beef broth
- 2/3 cup pitted prunes, quartered
- Chopped fresh cilantro
Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon cumin, salt, cinnamon, and 1/4 teaspoon pepper in processor. Using on/off turns, chop to coarse puree. Using small sharp knife, make 1/2-inch-deep slits all over brisket. Set aside 1 tablespoon apricot mixture. Press remaining apricot mixture into slits.
Position rack in bottom third of oven and preheat to 300°F. Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle brisket all over with salt and pepper. Add brisket to pot and sauté until brown, about 5 minutes per side. Transfer to plate, fat side up; spread with reserved 1 tablespoon apricot mixture. Add onions to same pot. Sauté over medium-high heat 5 minutes. Add carrots, ginger, coriander, cayenne pepper, remaining 6 garlic cloves and 2 1/2 teaspoons cumin; sauté 3 minutes. Add wine and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes. Return brisket to pot. Add stock and bring to simmer. Spoon some of vegetable mixture over brisket.
Cover pot and place in oven. Roast brisket 2 1/2 hours, basting every 30 minutes with pan juices. Add prunes and remaining 1/3 cup apricots. Cover; roast until brisket is tender, about 30 minutes longer. Cool brisket uncovered 1 hour. Chill uncovered until cold, then cover and keep chilled overnight.
Spoon off any solid fat from top of gravy; discard fat. Scrape gravy off brisket into pot. Place brisket on work surface. Slice brisket thinly across grain. Bring gr avy in pot to boil over medium-high heat. Boil to thicken slightly, if desired. Season gravy with salt and pepper. Arrange sliced brisket in large ovenproof dish. Spoon gravy over. Cover with foil. (Can be made 2 days ahead; refrigerate.)
Rewarm covered brisket in 350°F oven about 30 minutes (or 40 minutes if chilled). Sprinkle with cilantro and serve.
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