Ingredients for Spiced Brisket with Leeks and Dried Apricots

• 40ml honey

• 2 matskedar extra jungfruolivolja

• 2 teaspoons coarse kosher salt

• 1 teaspoon ground coriander

• 1 tesked malen kummin

• 1 teaspoon ground black pepper

• 1 teaspoon ground cinnamon

• 1/4 teaspoons ground nutmeg

• 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 medium onion, chopped

• 24 whole dried apricots, divided

• 10 garlic cloves, peeled

• 6 sprigs fresh thyme

• 2 Turkish bay leaves

• 2 cups dry red wine

• 1 tablespoon matzo cake meal

• Chopped fresh coriander

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.

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