Sweet and Sour Braised Brisket With Cranberries and Pomegranate

• 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
• 13 cup apple cider
• 2 teaspoons pomegranate molasses, optional
• Chopped parsley, for garnish

1. Heat oven to 450 degrees.
2. In a small bowl, combine the garlic, 1 tablespoon brown sugar, rosemary, black pepper, 1 tablespoon salt, chile flakes and Aleppo pepper.
3. Place the brisket, fat side up, in a large Dutch oven.
4. Rub meat all over with the spice mixture.
5. If you have time, let meat rest at room temperature for 1 hour.
6. (You can skip this step if necessary.)
7. Transfer pot to oven and roast, uncovered, 20 minutes.
8. While meat cooks, heat the oil in a large saucepan over medium heat.
9. Add the onion and cook until softened, 7 to 10 minutes.
10. Stir in the cranberries and remaining 6 tablespoons sugar.
11. Simmer, uncovered, until cranberries begin to break down, about 5 minutes.
12. Stir in the wine, cider and pomegranate molasses if using.
13. Season with salt.
14. Reduce oven temperature to 325 degrees.
15. Pour cranberry mixture over the brisket.
16. Cover and cook until meat is very tender, 3 to 3 1/2 hours; turn meat every hour.
17. Slice meat and serve with plenty of sauce and parsley for garnish.

garlic, light brown sugar, rosemary, black pepper, kosher salt, red chile, pepper, brisket, extravirgin olive oil, onion, fresh cranberries, fruity white wine, apple cider, pomegranate molasses, parsley

Taken from cooking.nytimes.com/recipes/1015337 (may not work)