I grew up in a Mexican-Jewish household, so brisket was a staple in our pantry. Brisket is a tougher cut of meat, which means it should be cooked ‘slow and low.’ In this recipe, the brisket is lathered with a coffee spice rub and cooked for about 3.5 hours at 300F. Once finished, it’s extremely tender and flavorful. Serve with rice or potatoes!

Chef Tips & Tricks

• You can make the brisket up to 3 days before serving
• After it braises, let cool to room temperature in the pot with all its juices
• When ready to serve, slice meat against the grain

This recipe was provided by the New York Times Cooking, Chef Susan Spungen.

INGREDIENTS:

• 2 tbsp finely ground coffee
• 1 tbsp smoked paprika
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper
• 2 1/2 tsp kosher salt
• 4 – 5 lbs first-cut brisket
• 2 tbsp olive oil
• 1 large onion, sliced
• 6 garlic cloves, peeled
• 1/2 cup dry red wine
• 1 1/2 cups pomegranate juice
• 1 cup chicken stock
• 1 1/2 lbs cipollini onions or small shallots, peeled

FOR SERVING:

• 1 cup lightly packed italian parsley leaves
• 1 tsp lemon juice
• 2 tsp olive oil
• Kosher salt and black pepper
• 1/2 cup pomegranate seeds