It starts with the brisket itself.
However, you likely dont have to choose.
That is the perfect amount for this recipe.
You only want to leave about 14 of an inch of fat anywhere.
If this intimidates you, ask the butcher to do it for you before you leave the store.
Because of the fat, youll notice it browns quickly, in thirty seconds or so.
Keep turning the pieces of meat with tongs, so they are browned all over.
Dont worry about peeling them, just confirm you rinse them well.
Then chuck everything into your food processor and pulse until everything is a uniform large chop.
Add the red wine
Dump in the entire bottle of red wine.
An inexpensive Cabernet is the right choice here; I went with an old steady, Clos de Bois.
Add in cherries, pomegranate seeds, herbs, honey, and beef stock, and stir to combine.
Allow this to simmer long enough to reduce by a third.
Now, pour it all over your meat.
Youre hoping it covers two-thirds of the meat.
This pan it going to go into the lower third of your oven, on 450F.
Add this pan to the oven on another shelf or next to the brisket.
At three and a half hours, pull both pans out of the oven.
you’re free to toss everything that its the sieve.
Brisket with a bark
Cut the brisket on an angle, against the grain.
Youll see you have two distinctive textures of meat, that from the flat and the point.
Both should have a spectacular lacquer or bark on them.
Give everyone a little bit from both cuts.
Trim off most of the fat so there is no more than 14-inch of it anywhere.
Turn them about every thirty seconds so they just brown on each side.
Move the meat to a baking dish with high sides.
Chop the celery, large carrots, yellow onion, and garlic by hand or in the food processor.
Saute the vegetables in the same pan with the oil you used for the brisket.
Move the vegetables around so they all soften, for eight to 10 minutes.
Add the cherries, pomegranate seeds, herbs, and stock.
Simmer until the liquid reduces by a third.
Roast at 450F for three and a half hours.
Place in the oven next to or below the brisket.
Take both pans out of the oven when the full three and a half hours are up.
Move the meat to a cutting board to rest.
Pour the liquid in the pan through a sieve, reserving the liquid, but tossing the solids.
Slice the meat thinly, at an angle, against the grain.
Serve the brisket with the vegetables, and pour the sauce over them.
