Step 1

Preheat the oven to 300ºF.

Step 2

Season the meat all over with salt and pepper.

Step 3

Heat a large, oven-safe Dutch oven or cast-iron skillet over medium-high heat. Add the brisket and cook until browned on both sides, about 8 minutes total. Transfer to a plate.

Step 4

Add the olive oil to the pan and heat over medium-high heat. Add the onions and carrots and cook, stirring frequently, until softened, about 8 minutes.

Step 5

Meanwhile, combine the 1/2 cup of the apricots dried apricots, 1/2 cup of the prunes, garlic, ginger, cumin, coriander, cinnamon, cayenne, and the remaining salt and pepper in a food processor and process to a chunky puree.

Step 6

Spread the puree on the meat, covering it as much as possible.

Step 7

When the onions and carrots are softened, add the wine to the pot and cook, scraping up any browned bits, for about 3 minutes. Stir in the beef broth.

Step 8

Quarter the remaining dried apricots and prunes and add them to the pot.

Step 9

Add the meat to the pot, cover, and bake in the oven, basting every 30 to 60 minutes, for about 2 1/2 hours.

Step 10

Remove from the oven and let cool to room temperature. Refrigerate overnight.

Step 11

The next day, remove the meat from the sauce and slice it thinly. Return the slices to the sauce.

Step 12

Reheat the meat in the sauce in a 350ºF oven for 30 to 45 minutes.

Step 13

Serve hot.