Brisket: The versatile cut
1 tablespoon toasted sesame seeds, optional

1. Heat olive oil in a Dutch oven over medium-high heat. Add garlic and onion; cook 1 minute. Add the brisket; cook to brown one side, about 3 minutes. Turn, brown other side, about 3 minutes. Add the water, ginger, salt, saffron, nutmeg and pepper. Stir well. Heat to a boil; reduce heat to simmer. Cover; cook 40 minutes.

2. Add the prunes, honey and cinnamon. Cover; simmer, stirring occasionally, to desired tenderness, 30-60 minutes. Let rest 15 minutes before slicing. Serve with pan juices; sprinkle with sesame seeds.

Nutrition information:
Per serving: 363 calories, 30% of calories from fat, 12 g fat, 3 g saturated fat, 77 mg cholesterol, 23 g carbohydrates, 38 g protein, 181 mg sodium, 2 g fiber.

A note on ingredients:
Mustard is among items not eaten by Ashkenazic Jews during Passover, according to the New York City-based Orthodox Union.

Saffron could also prove a controversial addition because it may or may not be acceptable depending on custom, noted Rabbi Eli Eleff, rabbinic coordinator for the New York City-based Orthodox Union's kashruth division.

Cumin, dried coriander and ancho chili powder found in the Mexican brisket: The Union says these may require special checking to determine if they are kosher for Passover.

wdaley@tribune.com

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