Braised Brisket With Pomegranate Juice Chestnuts And Turnips Recipes

POMEGRANATE-BRAISED BRISKET WITH SWEET-AND-SPICY ZHUG

Steps:

• For the brisket: Season the brisket generously on both sides with salt and pepper and let it come to room temperature, 25 to 30 minutes.
• Preheat the oven to 350 degrees F.
• Heat the olive oil in an 11-by-15-inch flame-proof roasting pan over medium-high heat until shimmering, swirling to coat the pan. Add the brisket, fat-side down, and sear until browned and some fat is rendered, 3 to 4 minutes. Flip and sear on the other side for about 4 minutes longer. Remove the brisket from the pan, add the apples and onions and cook, stirring occasionally and scraping the browned bits from the bottom of the pan, until the apples are slightly browned and the onions just begin to soften, about 4 minutes.
• Turn off the heat. Add the garlic and bay leaf to the pan and toss to combine. Clear a spot in the center and return the brisket fat-side up to the pan. Add the pomegranate juice; it will reach about three-quarters up the sides of the brisket. Cover the pan with a layer of parchment and then cover tightly with aluminum foil (see Cook's Note). Bake for 90 minutes.
• Remove the pan from the oven. Carefully peel back the foil and parchment at the far end of the pan (not the side closest to you) to avoid being scalded by steam escaping from the pan. Flip the brisket over, fat-side down, and sprinkle the dried cherries evenly around the brisket. Cover tightly again and braise until the brisket is very tender but holds together when sliced, about 90 minutes more.
• Carefully remove the brisket and let it rest on a cutting board. Transfer as much of the fruits and vegetables from the pan to a large bowl with a slotted spoon. Strain the braising liquid into a large saucepan and bring to a rapid boil. Cook, stirring occasionally, until reduced by one-third, about 10 minutes. You should have about 3 cups. Pour it into a large glass measuring cup and let sit until the fat rises to the surface.
• Meanwhile, for the sweet-and-spicy zhug: Place the chile peppers in a food processor followed by the cilantro, parsley, olive oil, pomegranate molasses, cumin, coriander, garlic and 1 teaspoon salt. Pulse until combined, 4 to 5 times, then scrape down the sides with a rubber spatula and process until smooth and fully combined, about 2 minutes. The sauce should be the consistency of pesto. Taste and add more salt if needed. Makes about 1 and 1/2 cups.
• Slice the brisket across the grain and shingle it onto a serving platter, tucking the apples, onions and dried cherries around the meat. Skim off and discard the fat from the braising liquid and pour about 1 1/2 cups over the brisket. Sprinkle all over with the pomegranate seeds. Serve the zhug and remaining braising liquid alongside.

THE ULTIMATE BRAISED BRISKET

Steps:

• Preheat the oven to 325 degrees F.
• Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
• Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
• Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

SPICE-RUBBED BRAISED BRISKET

Steps:

• 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.

BRAISED BRISKET WITH PLUMS, STAR ANISE AND PORT

Steps:

• Season brisket all over with salt and pepper. Place it in a large container and cover with garlic and half the thyme sprigs. Cover and refrigerate overnight or for at least 4 hours. Let meat stand at room temperature for 30 minutes before cooking. Wipe off garlic and thyme.
• Heat oven to 325 degrees. On the stovetop, place a very large Dutch oven over high heat. Add oil. Place brisket in pot and cook, without moving, until browned, about 7 minutes per side. (Cut meat into two chunks and sear in batches if it doesn't fit in a single layer.) Transfer to a plate.
• Add onions to pot and reduce heat to medium-high. Cook onions, tossing occasionally, until golden brown around the edges and very tender, 15 to 20 minutes. Pour in port and wine and scrape up any browned bits from the bottom of the pot. Stir in star anise, bay leaves and remaining thyme. Scatter half the plums over the bottom of the pot and nestle brisket on top. Scatter remaining plums over meat. Cover pot and transfer to oven. Cook, turning every 30 minutes, until meat is completely fork tender, about 5 hours. After 4 hours, uncover the pot so some of the liquid can evaporate and sauce can thicken.
• If you have time, let brisket cool completely in the pot, then refrigerate, covered, overnight. (This makes it easier to remove the fat from the top with a slotted spoon.) Reheat meat in a 300-degree oven for about 45 minutes before serving, if necessary. If sauce seems thin, remove meat from the pot and bring liquid to a simmer. Let cook until it's reduced to taste. Slice meat and serve with the plum sauce, garnished with thyme leaves if you like.