• Preheat oven 325 degrees.
• Season the brisket with the kosher salt, pepper, cinnamon, paprika and cumin on both sides.
• In a large dutch oven over medium heat, add 2 tablespoon oil, then sear the seasoned brisket on each side, fat side first. Sear until brown, about 7 minutes per side. Once all sides are seared, remove from pan and set on a plate or a large sheet pan or baking dish.
• Add 1 tablespoon oil and the onion. Cook for about 8 minutes, then add the garlic. Cook for another 5 minutes, stirring occasionally. Add the carrots and celery and cook for another 5 minutes.
• Add the wine and stock, scraping up any browned bits at the bottom of the pan. Add the remaining seasonings, and about half of the dried fruits. Then add back the seared brisket and any juices that have released. Add the remainder of the dried fruits on top. Make sure the brisket is at least partially submerged in liquid. You can scoop up some of the liquid from underneath, or add a bit more wine, broth, or even water. Raise the heat and allow to come to a boil, then turn off the heat, cover, and set in the oven.
• Roast in the oven for 3 - 3½ hours until very tender when pierced with a fork. Remove from oven and allow to cool.

If preparing in advance (preferred method):

• You can cook the brisket up to three days in advance. If doing so, at step 6, allow the brisket and dutch oven to cool completely, then refrigerate. About two hours before ready to serve, remove from the refrigerator and allow to come to room temperature. Remove the brisket from the dutch oven and place on a cutting board. Slice against the grain into 1-2 inch thick pieces.
• Add the chopped preserved lemon into the stew and stir completely. Add the chopped preserved lemon to the stew and stir to combine. Into a small bowl, add 1-2 cups of the stew. Return the sliced brisket to the dutch oven (or a baking dish, if reheating in the oven), and pour over the side of stew onto the brisket.
• To reheat stovetop: Heat the dutch oven on medium heat for about 15 minutes or until the juices are bubbling and the meat is warmed through.
• To reheat in the oven: Preheat the oven to 300 degrees and place the dutch oven or baking dish in. Cook until warmed through about 45-60 minutes.

If preparing day of:

• Allow brisket to cool for a few hours, until the meat is cool enough to handle. Remove the brisket from the dutch oven and place on a cutting board. Slice against the grain into 1-2 inch thick pieces.
• Add the chopped preserved lemon to the stew and stir to combine. Into a small bowl, add 1-2 cups of the stew. Return the sliced brisket to the dutch oven, and pour over the side of stew onto the brisket. Reheat if needed and serve.