Spice-Rubbed Braised Brisket

cooking.nytimes.com

McBriguez

subheading: FOR THE BRISKET:

2 tablespoons finely ground coffee

1 tablespoon smoked paprika

1 teaspoon ground coriander

1 teaspoon garlic powder

½ teaspoon ground cinnamon

½ teaspoon black pepper

2 ½ teaspoons kosher salt

1 (4- to 5-pound) first-cut brisket

2 tablespoons olive oil

1 large onion, sliced

6 garlic cloves, peeled

½ cup dry red wine

1 ½ cups pomegranate juice

1 cup chicken stock or water

1 ½ pounds cipollini onions or small shallots, peeled

subheading: FOR SERVING:

1 cup lightly packed Italian parsley leaves with tender stems

1 teaspoon lemon juice (from 1 lemon)

2 teaspoons olive oil

Kosher salt and black pepper

½ cup pomegranate seeds

Mashed potatoes, for serving

Directions at cooking.nytimes.com

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