It's been a truly wonderful Yom Tov so far. And hectic too as we are moving just 3 days after it ends. I look forward to shlepping boxes and taking off some of the weight I must have gained from all of the eating we've done throughout. I really can't complain though since there was some very good food.
To me, a Holiday is incomplete without a good roast, brisket or meat dish. Although I can't eat too much meat due to my lack of a gall bladder after having it removed over 4 years ago I still feel like it's a must have when the holidays roll around. My favorite meat to cook is a brisket and this one with some apricot jam, cinnamon, and carmelized leeks was just divine! If you need some help with meat preparation, go read my post on 9 steps to perfectly cooked meat here. I don't share my meat recipes too often since it takes me time to really develop them and make sure they are perfect. Meat preparation was always a struggle for me in comparison to other foods but I think I've finally gotten some of the basics down. For this recipe I used a second cut brisket which is known for being fattier and also a bit softer then a first cut. You can customize it with whatever soft cut of meat you'd like though. And now for the recipe:
Spiced Brisket with Apricot Leek Sauce
(1) 4-5 lb. Brisket
1/4 Cup of Apricot Jam
1/4 Cup of Honey
4 Tablespoons Olive Oil
2 Tablespoons Fresh Crushed Garlic, Chopped
I Large Leek- Pale Green Parts Only, Sliced into thin rounds
1/3 Cup Red Cooking Wine
1/4 Cup Beef Broth
1 Tablespoon Salt
1 Teaspoon Black Pepper
2 Teaspoons Cinnamon
1 Teaspoon Onion Powder
1. Prepare a marinade. Slice up your leek and put it in a small sauce pan. Add the apricot jam, honey, 2 tablespoons of the olive oil, garlic, red cooking wine and beef broth. Heat it over a low flame and stir constantly to smooth out all of the ingredients and soften those leeks up a bit. Once it has all come together, allow it to cool for a few minutes.
2. Pour the cooled marinade over the already rinsed brisket and enclose it in a seal-able container to go in the refrigerator and marinate for at least 3 hours and 24 hours at best.
3. Once ready to begin cooking your meat, heat 2 tablespoons of olive oil in a skillet (cast iron is best) over a low flame. Pull the meat out of it's marinade and shake off any excess. Combine the salt, pepper, cinnamon and onion powder and rub the spices all over the meat on both sides. Once the oil is sizzling, carefully add the meat to the skillet. Raise the heat to medium and Leave it in it's place for 4 minutes without moving it around at all so that it can get a nice crust on the outside. Then flip it and allow it to cook 4 minutes on the other side. Be sure that it has a nice sear on all sides before removing it to a roasting pan.
4. Preheat the oven to 350.
5. Pour the marinade sauce back over the meat and cover the pan with foil. Place it in the oven and cook for 3- 3/12 hours. Remove it from the oven every 30 minutes and flip the meat, then put it back in the oven to continue cooking.
6. Once 3 1/2 hours have passed remove the meat from the oven. Do not attempt to slice into it yet. Allow it to cool for about 15 minutes or longer before slicing it.
7. Use a very sharp flat edged carving knife to slice the meat against it's grain as any serrated edge will just seperate the meat and leave you with pulled muscle pieces. Spoon the gravy from the pan over the brisket slices and pour some into a dish to serve along side it as well.
Wishing you all a wonderful rest of the Sukkos holiday!
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