Ingredients

• 2 1/2 tablespoons honey
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons coarse kosher salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 4 1/2- to 5 1/2-pound flat-cut (first-cut) brisket, well-trimmed
• 2 medium leeks (white and pale green parts only), sliced
• 1 medium onion, chopped
• 24 whole dried apricots, divided
• 10 garlic cloves, peeled
• 6 sprigs fresh thyme
• 2 Turkish bay leaves
• 2 cups dry red wine
• 1 tablespoon matzo cake meal
• Chopped fresh cilantro

Instructions

1. Stir first 8 ingredients in small bowl. Arrange brisket in large roasting pan; spread spice mixture evenly over both sides. Cover and refrigerate overnight.
2. Preheat broiler. Uncover brisket. Broil until brown, about 5 minutes per side. Turn brisket fat side up in pan.
3. Set oven temperature to 325°F. Sprinkle leeks, onion, 12 apricots, garlic, thyme, and bay leaves around brisket. Pour wine over. Cover pan with heavy-duty foil and bake brisket until tender, about 2 1/2 hours. Uncover; cool 1 1/2 hours.
4. Transfer brisket to work surface. Pour juices into large measuring cup. Spoon off fat, reserving 1 tablespoon. Thinly slice brisket across grain on slight diagonal; overlap slices in 15x10x2-inch glass baking dish. Spoon 1 cup degreased pan juices over brisket; cover with foil. Stir reserved 1 tablespoon fat and matzo cake meal in medium saucepan over medium heat 3 minutes. Add remaining degreased pan juices; add remaining 12 apricots. Simmer until sauce thickens and boils, stirring occasionally, about 3 minutes. Season to taste with salt and pepper. (Can be made 2 days ahead. Cover brisket and sauce separately and chill.) Rewarm covered brisket in 350°F oven 30 minutes or 45 minutes if chilled. Rewarm sauce over low heat.
5. Sprinkle brisket with cilantro and serve with sauce.