Braised Brisket with Pomegranate, Cumin, and Cilantro

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

SERVES6 to 8

TIME5½ to 6 hours, plus 16 hours brining

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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 ...

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