Moroccan-Inspired Brisket with Apricots and Prunes

• 4-5 pound brisket

For rub

• 1 tablespoon garlic, chopped
• ⅓ cup dried apricots, chopped
• 1 teaspoon cumin, ground
• ¼ teaspoon cinnamon
• 1 teaspoon Kosher salt
• ¼ teaspoon black pepper

For brisket

• 3-4 tablespoons olive oil
• 4 cups yellow onions, chopped
• 6 large garlic cloves, peeled
• 2 medium or large carrots, peeled and coarsely chopped
• 1 tablespoon fresh ginger, peeled and chopped
• 2 ½ teaspoons cumin, ground
• 1 teaspoon coriander, ground
• ⅛ teaspoon cayenne
• 1 cup dry red wine
• 3 cups stock (chicken, lamb, or beef)
• salt and pepper
• ⅓ cup dried apricots, roughly cut
• ⅔ cup pitted prunes, roughly cut