Name: Spiced Brisket with Leeks and Dried Apricots
Yield: Makes 8 servings
Ingredients: 2 1/2 tablespoons honey; 2 tablespoons extra-virgin olive oil; 2 teaspoons coarse kosher salt; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground black pepper; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 4 1/2- to 5 1/2-pound flat-cut (first-cut) brisket, well-trimmed; 2 medium leeks (white and pale green parts only), sliced; 1 medium onion, chopped; 24 whole dried apricots, divided; 10 garlic cloves, peeled; 6 sprigs fresh thyme; 2 Turkish bay leaves; 2 cups dry red wine; 1 tablespoon matzo cake meal; Chopped fresh cilantro

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Spiced Brisket with Leeks and Dried ApricotsMaren Caruso

You'll need to start marinating the meat at least a day ahead. It can be cooked up to 2 days in advance of serving.

Market tip:

Kosher-for-Passover products and ingredients are available seasonally in supermarkets.

Recipe notes

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