Make the rub by whisking the first seven
ingredients together in small bowl.
Put the brisket into a cast iron pot and season
well on both sides with salt and pepper. Turn
the brisket fat side up and spread the rub
evenly across the top. Let the brisket sit out,
covered, at room temperature for about 45
minutes.
While the brisket is resting, make the
cranberry-pomegranate sauce. In a large pan on
high heat, saute onions in olive oil until
golden. Reduce heat to medium and add the next
six ingredients to the pan and cook on medium-
low heat for 10 more minutes, or until most of
the cranberries have popped. Remove from the
heat.
Preheat the oven to 450 degrees.
Cook the brisket uncovered for 20 minutes.
Remove from the oven and immediately reduce the
oven to 325 degrees. Put the cranberry-
pomegranate sauce on top of the brisket, cover,
and cook for another 3 – 3½ hours. The brisket
is done when it has reached an internal
temperature of 170 degrees. When it has, remove
it from the oven, scrape sauce off the brisket,
and remove the brisket from the baking dish.
Let it rest on a cutting board for 10 minutes
lightly tented in foil.
While the brisket is resting, drain the excess
fat from the sauce remaining in the bottom of
the pan. Add the chicken stock to the pot and
whisk to make a thick sauce. Remove the
cinnamon sticks and reserve for decoration.
Trim the fat layer away from the brisket before
serving. Slice on a bias and serve with the
sauce, parsley, and extra cranberries for
garnish.
Originally Submitted
2/10/2015
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