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1
Soak the dried peppers in lukewarm water for 30 minutes. Seed, remove the stems and chop into tiny pieces.
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2
Preheat the oven to 400 degrees F.
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3
Season the brisket with the salt and pepper and dredge with flour. Heat the olive oil in a large heavy roasting pan and brown the brisket on all sides. Remove from the pan.
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4
In the same pan, over medium heat, saute the onions and ginger until the onions are transparent.
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5
Add the pepper and deglaze with the orange juice. Reduce for a few minutes.
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6
Add the brisket and enough stock or water to cover. Add the cinnamon stick, bay leaf and peppercorns.
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7
Cook in the 400-degree oven, uncovered, until the brisket is tender, about 3 hours, turning at half hour intervals.
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8
Remove the cinnamon stick and bay leaf.
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9
Puree the sauce in a food processor or blender.
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10
Cool and refrigerate a few hours or overnight. Remove the congealed fat that float on the top of the liquid.
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11
A half hour before serving, bring about 4 cups water to a boil. Steep the tea bags in the water to make a strong tea. Discard the tea bags.
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12
Put the prunes and apricots in the tea to plump for about half an hour. Then drain them.
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13
Reheat the brisket, the sauce, and the plumped fruit.
