Cumin Spiced Brisket with Leeks and Dried Apricots

Daphna Rabinovitch Recipe By
  • Cooking and Prep: 48 h
  • Serves: 8
  • No Allergens

For a hint of vibrant colour, reserve half of the apricots to put in the roasting pan as the meat slices are rewarming. The bright orange will contrast beautifully with the darkness of the sauce and the lush green of the fresh coriander.Note: cumin needs special certification for Pesach as it could be mixed with kitniyos or other seeds.

Ingredients (20)



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For the brisket

  1. In a bowl, stir together olive oil, honey, salt, cumin, coriander, ginger, cinnamon, pepper and cayenne pepper. Rub on both sides of brisket. Transfer brisket to large roasting pan; cover and refrigerate overnight.

  2. Preheat oven to 325°F.

  3. In a separate bowl, toss leeks, onions, apricots, and garlic with thyme, salt and pepper. Arrange around the brisket in the roasting pan. Cover pan tightly; roast in the center of athe preheated oven for two and a half  to three hours, or until very tender. Let sit at room temperature for 30 minutes.

  4. Refrigerate, covered, overnight.

  5. Transfer meat to cutting board. Slicing across the grain, slice meat as thinly as possible. Remove as much fat as possible from the pan. Set apricots aside. Pour remaining juices, leeks and garlic into food processor with wine and stock; puree until smooth. Stir coriander into the sauce, and then pour the sauce back into the roasting pan. Add apricots and sliced meat back to roasting pan. Rewarm for 30 to 45 minutes in an oven preheated to 300°F.


This dish requires two nights of overnight rest in your refrigerator, so remember to plan accordingly.

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