from the NYTimes. A Passover hit.
FOR THE BRISKET:
2 tablespoons finely ground coffee
1 tablespoon smoked paprika
1 teaspoon ground coriander
1 teaspoon garlic powder
½ teaspoon ground cinnamon
½ teaspoon black pepper
2 ½ teaspoons kosher salt
1 (4- to 5-pound) first-cut brisket
2 tablespoons olive oil
1 large onion, sliced
6 garlic cloves, peeled
½ cup dry red wine
1 ½ cups pomegranate juice
1 cup chicken stock or water
1 ½ pounds cipollini onions or small shallots, peeled
FOR SERVING:
1 cup lightly packed Italian parsley leaves with tender stems
1 teaspoon lemon juice (from 1 lemon)
2 teaspoons olive oil
Kosher salt and black pepper
½ cup pomegranate seeds
Make the brisket: Heat oven to 300 degrees. In a small bowl, combine the coffee, smoked paprika, coriander, garlic powder, cinnamon, pepper and 2 teaspoons salt. Mix well and rub all over the brisket.
Heat a large Dutch oven over medium. Add the oil and brown the brisket, taking care not to burn the spices, about 5 minutes per side. Transfer to a plate. Reduce the heat to medium-low. Add sliced onion, garlic and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is softened and golden, 8 to 10 minutes. Add the red wine, scrape up any brown bits and reduce the liquid by half. Add the pomegranate juice and stock. Bring to a simmer and return the brisket to the pot with the fatty-side up. Cover with the lid, place in the center of the oven, and braise until fork-tender, about 3 1/2 hours, basting every hour or so. Uncover and nestle the cipollini onions in the liquid. Cover and braise in the oven for another 45 minutes. The meat should be very tender. Uncover and carefully transfer the meat to a cutting board. Let stand until cool enough to handle.
Meanwhile, scoop the cipollini onions into a bowl with a slotted spoon. Pour the sauce into a fat separator or a tall container and remove as much fat as you can. Pour the sauce back into the pot, slice the meat and return it to the pot along with the onions, using a brush or spoon to encourage the sauce between the slices. Heat the broiler with the rack 8 inches from the heat source. Partly cover the Dutch oven and bring to a boil over high heat. Reduce the heat to simmer until the meat is completely warmed through. Remove the lid and transfer the Dutch oven to the broiler. Broil, basting a few times, until the sauce thickens and the top is glazed, about 8 minutes.
To serve, dress the parsley with the lemon juice, olive oil, salt and pepper, and sprinkle over top along with the pomegranate seeds. Serve immediately with mashed potatoes.
Tip: You can make the brisket up to three days before serving. After it braises, let cool to room temperature in the Dutch oven. If you have the space, refrigerate the Dutch oven. Otherwise, remove the meat and onions to one container and the sauce to another. When ready to serve, slice the meat across the grain. Remove the hardened fat from the sauce and discard. Return the sauce to the Dutch oven. Place the sliced meat and onions in the sauce, using a brush or spoon to encourage the sauce between the slices. Proceed as above from Step 6.
