Spiced Brisket with Leeks and Dried Apricots

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This slow-cooked spiced brisket with leeks and dried apricots is a sophisticated take on a classic comfort food dish. By marinating the beef overnight in a fragrant blend of cinnamon, cumin, and nutmeg, the meat develops a deep, aromatic profile that perfectly complements the natural sweetness of the leeks and apricots. Braised slowly in red wine, the brisket becomes incredibly tender, producing a rich, savoury sauce that is ideal for a cold-weather gathering.

As a high-protein main course, this dish is as nutritious as it is flavourful. The inclusion of dried fruits and aromatic spices provides a modern twist on a traditional pot roast, while the make-ahead nature of the recipe ensures a stress-free hosting experience. Serve this homemade favourite with creamy mashed potatoes or seasonal root vegetables to soak up the delicious fruit-infused gravy.

Ingredients for Spiced Brisket with Leeks and Dried Apricots

40ml honey
2 cucchiai di olio extravergine d'oliva
2 cucchiaini di sale kosher grosso
1 cucchiaino di coriandolo macinato
1 cucchiaino di cumino macinato
1 cucchiaino di pepe nero macinato
1 cucchiaino di cannella in polvere
1/4 cucchiaini di noce moscata macinata
1 4 1/2- to 2.5kg flat-cut (first-cut) brisket, well-trimmed
2 medium leeks (white and pale green parts only), sliced
1 cipolla media, tritata
24 whole dried apricots, divided
10 spicchi d'aglio, sbucciati
6 sprigs fresh thyme
2 foglie di alloro turco
2 cups dry red wine
1 tablespoon matzo cake meal
Coriandolo fresco tritato

How to make Spiced Brisket with Leeks and Dried Apricots

Stir first 8 ingredients in small bowl. Arrange brisket in large roasting pan; spread spice mixture evenly over both sides. Cover and refrigerate overnight.

Preheat grill. Uncover brisket. Grill until brown, about 5 minutes per side. Turn brisket fat side up in pan.

Set oven temperature to 163°C. 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.

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 240ml 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 177°C oven 30 minutes or 45 minutes if chilled. Rewarm sauce over low heat.

Sprinkle brisket with coriander and serve with sauce.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.