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

Main Courses
Beef
Make Ahead
Holiday

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.

SERVES 6 to 8

TIME 5½ to 6 hours, plus 16 hours brining

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