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1
Put the dried cherries and apricots in a small bowl, cover with warm water, and let soak for 1 hour to soften.
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2
Drain.
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3
Preheat the oven to 325F.
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4
Season the brisket on both sides with salt and pepper.
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5
Heat a deep, wide, ovenproof pot over high heat.
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6
Add the olive oil.
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7
When the oil is almost smoking, add the brisket.
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8
Sear on both sides until nicely browned, about 3 minutes per side.
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9
Transfer the brisket to a tray.
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10
Add the onions to the pot and cook, stirring, until wilted and beginning to caramelize, 10 to 12 minutes.
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11
Add the wine, bay leaves, cinnamon stick, ginger, cloves, and nutmeg.
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12
Stir, scraping up any browned residue on the bottom of the pot.
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13
Return the brisket to the pot, bring the liquid to a simmer, cover, and transfer to the oven.
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14
Bake for 2 1/2 hours, basting with the juices every half hour.
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15
Add the drained cherries and apricots.
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16
Re-cover and return to the oven until the meat is fork-tender, 30 to 45 minutes longer.
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17
If the sauce is too reduced, add a little chicken stock or water.
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18
If the sauce is too thin, uncover the pot and continue baking until the sauce has reduced.
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19
Discard the cinnamon stick and bay leaves.
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20
The brisket slices more easily and tastes better on the second day.
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21
To refrigerate it, transfer it with tongs to a container just large enough to hold it.
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22
Pour the sauce over it.
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23
Let cool to room temperature, then cover and refrigerate.
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24
The following day, carve the brisket while cold into 1/4-inch-thick slices.
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25
Arrange in a baking dish and spoon the sauce over it.
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26
Cover the baking dish and reheat in a preheated 350F oven until the brisket is hot throughout, about 45 minutes.
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27
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.
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28
Carve into 1/4-inch-thick slices and transfer to a warm platter.
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29
Reheat the sauce, if necessary, and spoon over the meat.
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30
Enjoy with Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon or another substantial red wine.
