This braised brisket is a beautiful entree to serve a crowd, and a nice alternative to traditional brisket for Hanukkah or any other winter celebration. The sweet/spicy combination is really unusual and really addicting. Use the leftovers for a brisket sandwich with a little bit of horseradish mayo!
Chipotle, Cranberry, & Pomegranate Braised Brisket
Make: 6-8 servings
Prep Time: 1 hour Cooking Time: 5 hours Total Time: 6 hours
3 cloves garlic, minced
⅓ cup brown sugar
1 tbs finely chopped rosemary
1 tsp crushed red chile flakes
1 tsp hot paprika
2 chipotles in adobo, finely minced
1 jalapeno pepper, stemmed and seeds removed, finely minced
1- 5-6 lb brisket
salt and pepper to taste
For Chipotle, Cranberry, & Pomegranate Sauce:
1 large onion, thinly sliced
1 (12-ounce) bag fresh cranberries
fruit of one pomegranate
3 chipote peppers in adobo, minced
1 heaping tbs honey
2 tbs brown sugar
½ cup white wine
1 cinnamon stick, broken into large pieces
½ cup chicken stock
Chopped parsley, for garnish
1. Make the rub by whisking the first seven ingredients (through jalapeno) together in small bowl.
2. 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 30 minutes to one hour.
3. While the brisket is resting, make the cranberry-pomegranate sauce. Heat a large saute pan over medium heat. Add the onion and a drizzle of olive oil; cook for 5 minutes. Add the next seven ingredients (through cinnamon stick) 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.
4. 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.
5. 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.