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Prep Time: 40 minutes, Cook Time: 4 hours, plus chilling time (overnight), Serves 8 1 (4 to 5 lb.) all-natural beef brisket 8 cloves garlic, reserve 4 for sautéing 1/4 tsp. allspice 1/4 tsp. cinnamon 1/4 tsp. curry powder 1 tsp. coriander, ground 1/8 tsp. cayenne pepper 1 Tbsp. Henry's Canola Oil sea salt and freshly ground black pepper 4 Tbsp. Henry's Organic Extra Virgin Olive Oil 2 Tbsp. fresh ginger, peeled and minced 4 c. organic yellow onions, chopped 2 Organic Carrots, peeled and chopped 3 organic stalks celery, chopped 2/3 c. dried figs, sliced in half 1/3 c. dried apricots, chopped 1/3 c. dried apples, quartered 1 c. port 3 c. organic beef broth Preheat to 300°F. Rinse and pat dry brisket; set aside. Combine the next seven ingredients in a food processor. Pulse to make a paste. With a small knife, make 1/2 inch slits all over the brisket. Take garlic-spice paste and press into the slits. Season brisket with salt and pepper. Heat a large heavy-bottomed, ovenproof pan over medium heat. Add olive oil. Place brisket in pot and sear on each side, about 5 minutes per side, until browned all over. Transfer brisket to a baking sheet. Chop remaining garlic and add to the same pot. Add the ginger, onions, carrots, celery, figs, apricots, and apples. Sauté over medium heat 10 minutes. Add port and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes. Return brisket to pot. Pour in beef broth and bring to a simmer. Spoon some of vegetable mixture over brisket. Cover pot and place in oven. Roast for 3-1/2 to 4 hours, basting every 30 minutes with pan juices. Remove from oven and allow brisket to reach room temperature. Cover and chill overnight. Remove lid and skim off any fat from the surface; discard. Remove brisket from pan, thinly slice and place in a baking dish. Bring gravy to a boil to thicken. Adjust seasonings to taste. Pour gravy over brisket. Cover and place in oven for about 30 minutes; until warmed through. |
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