Pella — 1 tablespoon chopped garlic, plus 6 garlic cloves
1/3 cup chopped dried apricots, plus 1/3 cup quartered
1 tablespoon ground cumin, divided
1/4 teaspoon ground cinnamon
1 teaspoon coarse salt, divided
freshly ground black pepper
4 to 5 pounds beef brisket (first-or second cut beef), trimmed of excess fat, wiped with damp paper towel and patted dry
3 tablespoons olive oil
4 small onions, chopped
2 medium carrots, coarsely choppped
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon ground coriander
1/8 teaspoon cayenne
1 cup apple cider
1 tablespoon vinegar
3 cups reduced-sodium beef broth
2/3 cup pitted prunes
chopped cilantro, optional
1. Combine chopped garlic, chopped apricots, 1 teaspoon cumin, cinnamon, 1/2 teaspoon salt and black pepper in a blender and process until coarsely pureed. Make slits all over the brisket with the point of a sharp knife. Using your fingers, rub the puree into the slits. Place brisket and remaining puree in a zip-top plastic bag and refrigerate up to 24 hours.
2. Preheat oven to 275F.
3. Heat oil over medium-high heat in large Dutch oven. Add brisket and brown on all sides, about 10 minutes. Remove to a platter.
4. Pour off all but 1 tablespoon oil from pan. Add onion and saute 10 minutes. Add whole garlic cloves, carrots, ginger, coriander, cayenne and 2 tablespoons cumin. Saute 3 minutes. Add cider and vinegar, scraping up browned bits. Bring to a boil, and cook until liquid is reduced to a glaze. Add broth and bring to a simmer.
5. Return brisket to pan. Cover and bake 3 to 4 hours, until fork tender, basting with pan juices every half hour. About 30 minutes before the meat is done, stir in quartered apricots and prunes. Sprinkle with cilantro, if using, and serve.