Spiced Beef Brisket with Dried Fruit

Name: Spiced Beef Brisket with Dried Fruit
Yield: serves 10
Ingredients: 1 cup (about 6 ounces) dried sour cherries; 3/4 cup (about 4 ounces) dried apricots; 5 pounds beef brisket, in one piece, with 1/4-inch layer of surface fat; Kosher salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 6 yellow onions, thinly sliced; 2 cups Cakebread Cellars Cabernet Sauvignon; 2 bay leaves; 1 cinnamon stick; 1 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon freshly grated nutmeg; Chicken stock (page 190), if needed

December 22, 2011

Seattle chef Emily Moore created this dish for Passover, but it’s too good to reserve for a holiday. Keep the recipe in mind for those cold, rainy days when you want the warmth and comfort of a pot roast. Don’t let the butcher trim all the surface fat from the brisket, and if possible, make the dish a day ahead; it improves with reheating. If necessary, you can brown the meat in one pot, then transfer it to a roasting pan for baking. Accompany with egg noodles and a crisp escarole salad. Leftovers make great sandwiches. Chef Moore participated in the 1994 Workshop.

Recipe notes

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