Braised Brisket with Pomegranate, Cumin, and Cilantro

133 comments
By

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.

SERVES 6 to 8

TIME 5½ 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 ...

Print