Brisket with Dried Apricots, Prunes, and Aromatic Spices - Restaurant Association of Nova Scotia

Name: Brisket with Dried Apricots, Prunes, and Aromatic Spices - Restaurant Association of Nova Scotia
Ingredients: 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

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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 Zinfand

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Ingredients

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

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Brisket with Dried Apricots, Prunes, and Aromatic Spices - Restaurant Association of Nova Scotia

Ingredients

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Brisket with Dried Apricots, Prunes, and Aromatic Spices - Restaurant Association of Nova Scotia

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