Brisket

Cribbed from here, and modified to simplify it.

Preheat 300.

Slice

1 large onion

Start to heat

2T olive oil or canola

in a large dutch oven on medium-high (8?) for browning the meat. Brown

4-5 lb first-cut brisket

for several minutes on each side, until nicely browned. Keep track of which is the fatty side!

While the brisket is browning, in the larger mixing bowl, combine

2T finely ground coffee

1T smoked paprika

1t ground coriander

1t garlic powder

1/2t ground cinnamon

1/2t black pepper

1t kosher salt (original recipe calls for more, but...)

When the brisket is done, toss it in the bowl and cover with the spice rub, and cook

the sliced onion

2T minced garlic

over medium heat, with a little more oil if needed, about 8 minutes, until well-softened.

Add

1/2c dry red wine

1 c chicken stock

1.5c pomegranate juice (or 1.5c water with enough pomegranate molasses to make it taste about right)

to the dutch oven and bring to a simmer. Place

the brisket, fat side up

into the dutch oven. Cover with the lid and place in the center of the over, and braise until fork-tender, about 3.5 hours, until internal temperature is about 200-205. Baste occasionally during the process.

If desired, cook some small white onions with the brisket for the last 45 minutes.