Ingredients
- 2 tablespoons finely chopped garlic
- 7 tablespoons light brown sugar
- 1 tablespoon finely chopped rosemary
- 1 tablespoon black pepper
- 1 tablespoon kosher salt, more as needed
- 1 teaspoon crushed red chile flakes
- 1 teaspoon Aleppo pepper or hot paprika
- 5 pounds brisket, preferably second cut, trimmed
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 1 (12-ounce) bag fresh cranberries
- ½ cup fruity white wine
- ⅓ cup apple cider
- 2 teaspoons pomegranate molasses, optional
- Chopped parsley, for garnish
- Nutritional Information
Nutritional analysis per serving (8 servings)
910 calories; 66 grams fat; 25 grams saturated fat; 29 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 51 grams protein; 266 milligrams cholesterol; 1053 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 10 servings
Preparation
- Heat oven to 450 degrees. In a small bowl, combine the garlic, 1 tablespoon brown sugar, rosemary, black pepper, 1 tablespoon salt, chile flakes and Aleppo pepper. Place the brisket, fat side up, in a large Dutch oven. Rub meat all over with the spice mixture. If you have time, let meat rest at room temperature for 1 hour. (You can skip this step if necessary.) Transfer pot to oven and roast, uncovered, 20 minutes.
- While meat cooks, heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, 7 to 10 minutes. Stir in the cranberries and remaining 6 tablespoons sugar. Simmer, uncovered, until cranberries begin to break down, about 5 minutes. Stir in the wine, cider and pomegranate molasses if using. Season with salt.
- Reduce oven temperature to 325 degrees. Pour cranberry mixture over the brisket. Cover and cook until meat is very tender, 3 to 3 1/2 hours; turn meat every hour. Slice meat and serve with plenty of sauce and parsley for garnish.
4 1/2 hours
Dining and Cooking