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.
Ingredients
Makes 8 servings
Step 1
Stir first 8 ingredients in small bowl. Arrange brisket in large roasting pan; spread spice mixture evenly over both sides. Cover and refrigerate overnight.
Step 2
Preheat broiler. Uncover brisket. Broil until brown, about 5 minutes per side. Turn brisket fat side up in pan.
Step 3
Set oven temperature to 325°F. Sprinkle leeks, onion, 12 apricots, garlic, thyme, and bay leaves around brisket. Pour wine over. Cover pan with heavy-duty foil and bake brisket until tender, about 2 1/2 hours. Uncover; cool 1 1/2 hours.
Step 4
Transfer brisket to work surface. Pour juices into large measuring cup. Spoon off fat, reserving 1 tablespoon. Thinly slice brisket across grain on slight diagonal; overlap slices in 15x10x2-inch glass baking dish. Spoon 1 cup degreased pan juices over brisket; cover with foil. Stir reserved 1 tablespoon fat and matzo cake meal in medium saucepan over medium heat 3 minutes. Add remaining degreased pan juices; add remaining 12 apricots. Simmer until sauce thickens and boils, stirring occasionally, about 3 minutes. Season to taste with salt and pepper. (Can be made 2 days ahead. Cover brisket and sauce separately and chill.) Rewarm covered brisket in 350°F oven 30 minutes or 45 minutes if chilled. Rewarm sauce over low heat.
Step 5
Sprinkle brisket with cilantro and serve with sauce.
Kosher-for-Passover products and ingredients are available seasonally in supermarkets.
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Reviews (15)
Back to Top957 calories and 62 grams of fat per serving? Yikes! Can that be right?
lk11
Cleveland, Ohio
3/18/2014
Thought this was so-so in flavor. Not crazy about cinnamon and nutmeg on my brisket. I didn't bother trying to thicken the gravy, as I prefer an au jus type anyway. Instead I fork-mashed the onions and apricots that had cooked with the brisket to give it body and didn't add the second half of the apricots, as they can cause digestive issues for many people. My brisket was moist and tender. It is imperative that you keep the sliced meat in the gravy.
mswindycty
Chicago
4/10/2012
Delicious. This recipe was a big hit at our Seder. "The best brisket you've ever made." My shortcuts: I did not marinate overnight, and I did not try to thicken the pan juices with matzo meal. I did purée the veggies that were cooked with the meat, and they made a beautiful oniony slightly sweet topping for the meat. My sister scraped the gravy boat. I omitted the second dozen of apricots. Thank you Bon Appetit for a fabulous and simple recipe.
Anonymous
Boston MA
4/8/2012
The brisket was exceptional. I served it at a dinner party and several friends who are experienced meat-cookers commented on how fantastic it was.
phraseling
Houston, TX
4/5/2012
Made this for Passover and it was lovely. I marinated overnight and followed the instructions as written. The resting step is key - the meat came out so tender. I used a larger brisket, and increased the cooking time accordingly. The matzoh meal did not work for the thickening roux but the sauce came out very nice (but not thick, not at all).
Anonymous
4/24/2011
I love, love love this recipe. I've made it several times and it is always delicious.
ej9
Highland Park, Illinois
3/30/2010
I made this brisket for the very first Passover Seder that I hosted myself (along with the homemade Matzoh Balls and soup also from Epicurious recipes) and it was a SMASH HIT!! I'll make it again for sure!
Anonymous
Oakland, CA
4/14/2009
Handy to make ahead and just rewarm it. Mine came out a bit dry, I think I should've basted a bit in the original cooking and when reheating. Absolutely delicious, though.
thjadewolf
Boston, MA
9/9/2008
Based on the reviews from the toughest critics, family, this brisket was a big hit. I'm just sorry there weren't any leftovers!
Anonymous
los angeles
4/21/2008
这是特殊的,尤其是第二天。所有the flavours blended together beautifully for a very interesting and unique taste. I left the meat and gravy together, and the meat did not dry out, as others who separated the two for storage commented. I didn't have cilantro, but I don't think that detracted from it at all. It was, as they say, FOR FAINTING!!
mallarys
Montreal, Quebec, Canada
4/7/2007
I made this for a casual cocktail party. I didn't have enough juice to make the gravy so I mashed up all the sauce and fruit stuff to make a chutney spread and served it on a platter with soft cheese, the Chutney spread and slices of slightly toasted French bread for apps/snacks it was great. I am making it again for a summer afternoon party with a Greek theme and pita bread instead of French. I am sure it will be as well received as last time. Definitely a keeper for my cookbook.
swrlygrl
Carlsbad, CA
5/31/2006
I made this for second night Seder. I got rave reviews across across the board! Easy to prepare, luscious gravy, however I did not thicken it with matzoh meal, just a nice au jus. I made it 2 days ahead, stored briskit and sauce seperatly, and then reheated the two together. I will deffinitely keep it in my Passover repitoire.
ckaresh
Hoston, TX
4/26/2006
Delicious flavors, but the meat was a little on the dry side.
Anonymous
Charlottesville, VA
4/19/2006
I thought this turned out great- between three and four forks. It was moist and delicious, and everyone seemed to love it. Even the kids (who are picky eaters) liked it. I will definitely make this recipe again.
Anonymous
Burlington, VT
4/16/2006
Great Recipe, allmost 4 forks. i prepared it 1 day ahead, just reheatet it. Brisket was moist, wonderful flavorful. The apricotas are a nice touch. Definitely will do it again :-)
pongousa
Belmont, Ca
4/14/2006
