Braised Brisket with Pomegranate, Cumin, and Cilantro | America's Test Kitchen

Ingredients

• 1 (4- to 5-pound) beef brisket , flat cut, fat trimmed to 1/4 inch
• Kosher salt and pepper
• 2 tablespoons vegetable oil
• 2 large onions , chopped
• 1/4 teaspoon baking soda
• 6 garlic cloves , minced
• 4 anchovy fillets , rinsed, patted dry, and minced to paste
• 1 tablespoon tomato paste
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground cardamom
• 1/8 teaspoon cayenne pepper
• 1/4 cup all-purpose flour
• 2 cups pomegranate juice
• 1 1/2 cups chicken broth
• 3 bay leaves
• 2 tablespoons unflavored gelatin
• 1 cup pomegranate seeds
• 3 tablespoons chopped fresh cilantro