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.

　　

Ingredients

serves 10

　　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

　　

Step 1

Put the dried cherries and apricots in a small bowl, cover with warm water, and let soak for 1 hour to soften. Drain.

　　

Step 2

Preheat the oven to 325°F. Season the brisket on both sides with salt and pepper.

　　

Step 3

Heat a deep, wide, ovenproof pot over high heat. Add the olive oil. When the oil is almost smoking, add the brisket. Sear on both sides until nicely browned, about 3 minutes per side. Transfer the brisket to a tray. Add the onions to the pot and cook, stirring, until wilted and beginning to caramelize, 10 to 12 minutes. Add the wine, bay leaves, cinnamon stick, ginger, cloves, and nutmeg. Stir, scraping up any browned residue on the bottom of the pot. Return the brisket to the pot, bring the liquid to a simmer, cover, and transfer to the oven.

　　

Step 4

Bake for 2 1/2 hours, basting with the juices every half hour. Add the drained cherries and apricots. Re-cover and return to the oven until the meat is fork-tender, 30 to 45 minutes longer. If the sauce is too reduced, add a little chicken stock or water. If the sauce is too thin, uncover the pot and continue baking until the sauce has reduced. Discard the cinnamon stick and bay leaves.

　　

Step 5

The brisket slices more easily and tastes better on the second day. To refrigerate it, transfer it with tongs to a container just large enough to hold it. Pour the sauce over it. Let cool to room temperature, then cover and refrigerate. The following day, carve the brisket while cold into 1/4-inch-thick slices. Arrange in a baking dish and spoon the sauce over it. Cover the baking dish and reheat in a preheated 350°F oven until the brisket is hot throughout, about 45 minutes.

　　

Step 6

Alternatively, to serve the brisket the day it is made, transfer it with tongs to a cutting board and let it rest for at least 30 minutes for easier slicing. Carve into 1/4-inch-thick slices and transfer to a warm platter. Reheat the sauce, if necessary, and spoon over the meat.

　　

Step 7

Enjoy with Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon or another substantial red wine.

　　The Cakebread Cellars American Harvest Cookbook