By Daphna Rabinovitch
| 2 tbsp (25 mL) | vegetable oil |
| 3 | onions, chopped |
| 4 | cloves garlic, minced |
| 1 tbsp(15 mL) | paprika |
| 3/4 tsp (4 mL) | each ground ginger and coriander |
| 1/2 tsp (2 mL) | ground cumin |
| 1/4 tsp (1 mL) | each turmeric, cinnamon, cayenne and salt |
| Pinch pepper | |
| 3-1/2 cups (875 mL) | chicken stock |
| 1-1/2 cups (375 mL) | dry red wine |
| 3 tbsp (45 mL) | honey |
| 2 | bay leaves |
| 1 | single side brisket (about 4 lb) |
| 1 cup (250 mL) | dried apricots |
| 2/3 cup (150 mL) | pitted prunes |
| 2 each | baking and sweet potatoes, peeled and cut into chunks |
In large saucepan, heat oil over medium heat; cook onions and garlic, stirring often, for 15 minutes or until very soft.
Meanwhile, in bowl, combine paprika, ginger, coriander, cumin, turmeric, cinnamon, cayenne, salt and pepper; stir half into onion mixture. Cook, stirring, for 30 seconds. Add stock, wine, honey and bay leaves; bring to a boil. Remove from heat and let cool for 10 minutes.
Trim all but a thin layer of fat from brisket. Rub remaining spice mixture over nonfat side. Place in large roasting pan, fat side up. Scatter apricots and prunes around brisket.
Pour stock/wine mixture over brisket. Cover with foil and bake in centre of 325F (160C) oven for 3 hours, basting every 30 minutes.
Place potatoes around meat. Cover and bake, basting every 30 minutes, for 1 to 1-1/2 hours longer, or until meat is very tender. Let cool slightly. Cover and refrigerate for up to 24 hours. Remove solid fat from pan. Transfer meat to cutting board; slice thinly against the grain. Return to pan; spoon juices over meat. Cover and rewarm in 325F oven for 1 hour, basting occasionally. Remove bay leaves. Arrange meat on large platter, arranging dried fruit and potatoes alongside meat.