Brisket With Dried Apricots, Prunes & Aromatic Spices

This dish is packed with bold, exotic flavors from the aromatic spices.

The tender brisket melts in your mouth and pairs well with the sweet and savory dried apricots and prunes.

This recipe can feed a large group of people.

This recipe requires a lot of time to cook.

Brisket can be high in fat and calories, so it should be enjoyed in moderation.

Beef brisket is a good source of protein and iron.
The spices used in this recipe have anti-inflammatory properties and can help digestion.

	2/3 cup quartered dried apricot ( 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
	4 1/2 - 5 lbs 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 3 cups canned low sodium beef broth
	2/3 cup pitted prunes , quartered
	chopped fresh cilantro

1.	Preheat the oven to 350°F.
2.	In a bowl, mix the dried apricots, garlic, ground cumin, salt, cinnamon, and black pepper.
3.	Rub the mixture onto the brisket. Set aside.
4.	In a Dutch oven or heavy pot, heat the olive oil over medium heat.
5.	Add the onions, carrots, and ginger. Cook for 5 minutes.
6.	Add the coriander and cayenne pepper. Cook for 1 minute.
7.	Add the red wine and beef stock. Bring to a boil.
8.	Add the brisket and any remaining apricot mixture. Bring to a boil again.
9.	Cover with a lid and transfer to the oven. Cook for 3 hours.
10.	Add the prunes and cook for another 30 minutes, or until the meat is tender.
11.	Remove the brisket from the pot and let it rest for 15 minutes before slicing.
12.	Serve with chopped fresh cilantro.