Braised Brisket with Pomegranate, Cumin, and Cilantro

Name: Braised Brisket with Pomegranate, Cumin, and Cilantro
Yield: Serves 6 to 8
Ingredients: 1 (4- to 5-pound), beef brisket, flat cut, fat trimmed to 1/4 inch; , Kosher salt and pepper; 2 tablespoons, vegetable oil; 2 , large onions, chopped; 1/4 teaspoon, baking soda; 6 , garlic cloves, minced; 4 , anchovy fillets, rinsed, patted dry, and minced to paste; 1 tablespoon, tomato paste; 1 tablespoon, ground cumin; 1 1/2 teaspoons, ground cardamom; 1/8 teaspoon, cayenne pepper; 1/4 cup, all-purpose flour; 2 cups, pomegranate juice; 1 1/2 cups, chicken broth; 3 , bay leaves; 2 tablespoons, unflavored gelatin; 1 cup, pomegranate seeds; 3 tablespoons, chopped fresh cilantro

130 comments

By Andrew Janjigian

Appears in Cook's Illustrated November/December 2017, America's Test Kitchen TV

Beefy in flavor and size, brisket has the potential to be the ultimate braised dish for company. The trick is turning this notoriously tough cut both moist and tender.

SERVES6 to 8

TIME5½ to 6 hours, plus 16 hours brining

has video

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 ...

This is a members' feature.