Braised Brisket With Pomegranate Juice, Chestnuts and Turnips

• 1 brisket, about 4 to 5 pounds, with thin layer of fat
• 2 1/2 tablespoons coarse salt, plus more as needed
• 3 tablespoons finely ground coffee
• 1 teaspoon ground cardamom
• 1 to 2 tablespoons vegetable oil, if needed
• 2 onions, peeled and diced
• 2 large carrots, peeled and diced
• 1 bulb garlic, peeled and halved
• 1 pound (3 to 4 medium) turnips, peeled and quartered
• 1 tablespoon ground cumin
• 1 tablespoon black pepper
• 1 tablespoon ground turmeric
• 1 fresh licorice root available in Middle Eastern markets or 1 licorice tea bag available at health food stores and some supermarkets
• 4 cups pomegranate juice
• 1 cup peeled chestnuts roasted, frozen or vacuum-packed
• 1/2 cup chopped dill
• 1 cup chopped flat-leaf parsley

1. Place the brisket in a shallow roasting pan fat side up; add 2 1/2 tablespoons salt, the coffee and cardamom; and rub all over the brisket.
2. Cover lightly with foil and refrigerate for two days.
3. Preheat a broiler.
4. Place the pan with the brisket under it until the meat is evenly browned and much of the fat rendered, about 15 minutes.
5. Remove, transfer brisket to a platter and turn oven to 300 degrees.
6. Pour the fat into a Dutch oven or other heavy covered pan large enough to hold the brisket.
7. There should be about 1/4 cup fat; if needed, add vegetable oil.
8. Place the pan over medium-high heat, and add onions, carrots, garlic and a pinch salt.
9. Saute until lightly browned, about 10 minutes.
10. Add turnips, cumin, black pepper and turmeric.
11. Cover and cook, stirring once or twice, for 5 minutes.
12. Add licorice or licorice tea bag, and pomegranate juice.
13. Stir, scraping the bottom of the pan.
14. Add brisket, bring to a simmer, and baste with the juice.
15. Cover the pan tightly and place on the middle rack in the oven.
16. Cook until very tender, about 4 hours, basting every 45 minutes.
17. Remove from the oven and discard licorice or tea bag and garlic halves.
18. If desired, at this point, cool the brisket and vegetables, cover, and refrigerate overnight.
19. Just before serving, skim the fat and place the pan over medium-low heat.
20. Add chestnuts and reheat just until steaming.
21. Stir in dill and parsley.
22. Transfer brisket to a cutting board and slice against the grain.
23. Serve with vegetables and sauce.

brisket, coarse salt, ground coffee, ground cardamom, vegetable oil, onions, carrots, garlic, ground cumin, black pepper, ground turmeric, fresh licorice root, pomegranate juice, chestnuts, dill, flatleaf

Taken from cooking.nytimes.com/recipes/1013844 (may not work)