Ingredients

The following ingredients have 8 Servings
  • 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
  • 1/2 cup fruity white wine
  • 1/3 cup apple cider
  • 2 teaspoons pomegranate molasses, optional
  • Chopped parsley, for garnish

Instruction

  • 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.