Spice-Rubbed Braised Brisket
Published Dec. 9, 2020
- Total Time
- 5 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons finely ground coffee
- 1tablespoon smoked paprika
- 1teaspoon ground coriander
- 1teaspoon garlic powder
- ½teaspoon ground cinnamon
- ½teaspoon black pepper
- 2½teaspoons kosher salt
- 1(4- to 5-pound) first-cut brisket
- 2tablespoons olive oil
- 1large onion, sliced
- 6garlic cloves, peeled
- ½cup dry red wine
- 1½cups pomegranate juice
- 1cup chicken stock or water
- 1½pounds cipollini onions or small shallots, peeled
- 1cup lightly packed Italian parsley leaves with tender stems
- 1teaspoon lemon juice (from 1 lemon)
- 2teaspoons olive oil
- Kosher salt and black pepper
- ½cup pomegranate seeds
- Mashed potatoes, for serving
For the Brisket
For Serving
Nutritional analysis per serving (10 servings)
710 calories; 50 grams fat; 19 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 39 grams protein; 950 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Reduce the heat to medium-low. Add sliced onion, garlic and remaining ½ teaspoon salt. Cook, stirring occasionally, until the onion is softened and golden, 8 to 10 minutes.
- Step 4
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 3½ hours, basting every hour or so.
- Step 5
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.
- Step 6
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.
- Step 7
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.
- Step 8
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.
- 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.
Private Notes
Comments
Trader Joe's has pomegranate juice much cheaper than PomWonderful. Buy your pistachios at TJ as well. Google Lynda Resnick or Stewart Resnick to see how much water their trees use (more than all LA homes) or how they got control of a water bank the CA tax payers spent millions on. They also own a bunch of other brands. I know this isn't the place to get political but please read a little about them before you give them your money.
Absolutely the place to get political if there's something relevant of concern! Thanks for letting us know. P.S. Avoiding problematic companies isn't political, really. It's just being a responsible consumer!
Brisket is ideally suited for Instant-Pot cooking: just combine ingredients, turn cooker off when done. (Browning meat is nice but optional.) See lemonblossoms.com/blog/instant-pot-brisket/. It takes 75 min for a 4-5 Lb cut, less if you cheat and carve the brisket - into somewhat thicker slices - BEFORE cooking. (Use a VERY sharp knife). A little coffee (as here) and/or cocoa/chocolate adds pleasant complexity when combined with acid sources (tomato, vinegar, red wine): try it with chili.
What are a few good sides other than mashed potatoes? There never is enough gravy/juice for them.
I cooked the brisket till 205F added the shallots for 45 mins. I took the brisket out, wrapped it in tin foil. I removed shallots. I used cleaned paper towel at the surface to soak up what ever I could and then cooked down the sauce on the stove top. It wasn't really thickening up so I added 1 tbsp of corn starch with 1 tbsp of water mixture. I poured it in and put it on simmer. It thickened up beautifully. I cut the brisket. I coved it in the sauce and put in broil for 5 mins. Delicious.
Made it in the Instant Pot, on the “Meat Stew” setting, for 40 min. Amazing. Was as good as when I braised it in the oven.
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