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Makes 6-8 servings

9 large garlic cloves
3 1/2 tsp. ground cumin
1 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground black pepper
1 4 1/2- to 5-lb. flat-cut beef brisket
3 Tbs. olive oil
4 cups chopped onions
2 medium carrots, coarsely chopped
1 Tbs. minced peeled fresh ginger
1 tsp. ground coriander
1/8 tsp. cayenne pepper
2 to 3 cups dry red wine
1/2 cup beef stock
2/3 cup pitted prunes, quartered
2/3 cup apricots, quartered

Combine 3 garlic cloves, 1 tsp. cumin, salt, cinnamon and 1/4 tsp. pepper in processor. Spread on brisket. Position rack in bottom third of oven and preheat to 300 degrees. Heat oil in heavy large ovenproof pot over medium-high heat. Add brisket to pot and sauté until brown, about 5 minutes per side. Transfer to plate, fat side up.

Add onions to same pot. Sauté over medium-high heat 5 minutes. Add carrots, ginger, coriander, cayenne pepper, remaining 6 garlic cloves and 2 1/2 tsp. cumin; sauté 3 minutes. Add wine and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes. Return brisket to pot. Add stock and bring to simmer. Spoon some of vegetable mixture over brisket.

Cover pot and place in oven. Roast brisket 2 1/2 hours, basting every 30 minutes with pan juices. Add prunes and apricots. Cover; roast until brisket is tender, about 30 minutes longer. Cool brisket uncovered 1 hour. Wrap and refrigerate overnight.

Spoon off any solid fat from top of gravy; discard fat. Scrape gravy off brisket into pot. Place brisket on work surface. Slice brisket thinly across grain. Bring gravy in pot to boil over medium-high heat. Boil to thicken slightly, if desired. Season gravy with salt and pepper. Arrange sliced brisket in large ovenproof dish. Spoon gravy over. Cover with foil. (Can be made 2 days ahead; refrigerate.)
(Louise Fiszer)