Brisket, Sephardic

Ingredients

• 2 dried pasilla chiles
• 1 4-pound brisket
• Salt and freshly ground pepper to taste
• Flour for dredging
• 1/4 cup olive oil
• 2 onions, diced
• 2 tablespoons fresh ginger, chopped
• 1 cup orange juice
• 4 cups chicken or beef stock or water
• 1 cinnamon stick
• 1 bay leaf
• 1 teaspoon peppercorns
• 4 tea bags of strong black tea
• 2 cups dried pitted prunes
• 2 cups dried apricots