Name: Brisket with Dried Apricots, Prunes, and Aromatic Spices
Yield: Makes 8 servings
Ingredients: 2/3 cup quartered dried apricots (about 4 ounces); 9 large garlic cloves; 31/2 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

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Brisket with Dried Apricots, Prunes, and Aromatic SpicesDavid Bishop

Begin this at least one day ahead. Serve with Potato-Leek Matzo Balls and steamed asparagus. What to drink: A full-bodied red with robust fruit, such as Zinfandel or Australian Shiraz.

Recipe notes

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