Braised Brisket with Pomegranate, Cumin, and Cilantro
By Andrew Janjigian
Appears in Cook's Illustrated November/December 2017
WHY THIS RECIPE WORKS
For braised brisket that would be both tender and moist, we started by salting the meat (halved lengthwise for quicker cooking and easier slicing and poked all over with a paring knife to allow the salt to penetrate) and letting it sit for ...