Ubs Virtual Cooking Class: Port Glazed Brisket, Dates, Pomegranate, Walnut

Please register for the virtual class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time. Please note: This is an VIRTUAL internal event for UBS employees only. Port Braised Brisket with Pomegranate, Dates and Walnuts Serves 10-12 1 5-lb flat cut brisket, fat trimmed to ¼” Kosher salt and freshly ground black pepper High heat cooking oil, such as grapeseed 1 ½ lbs cipollini onions, peeled 1 bunch baby carrots, trimmed, halved if thick 6 cloves garlic, roughly chopped Handful thyme sprigs ½ cup Ruby port ¼ cup pomegranate juice 1 cup dry red wine 2 cups beef or chicken stock 1 cinnamon stick 1 clove or allspice a few pinches aleppo pepper flakes, optional 1 2” strip of orange peel 2 bay leaves ¾ cup dates, pitted and roughly chopped 1 cup walnuts, toasted and chopped ⅓ cup pomegranate seeds, divided Pistachio gremolata, recipe below 1. Preheat oven to 300 degrees F. 2. Place a large Dutch oven over high heat and add a thin layer of oil. While oil is heating, prepare the brisket: dry well with paper towels and season well with kosher salt and freshly ground black pepper; rub seasoning into meat. When oil is smoking, gently lay the brisket into the pan. Sear until browned on both sides, about 4-5 minutes per side (if the brisket is too large to fit in one single layer in the pan, then cut it and sear it in batches). Transfer to a plate and drain excess fat (leave a thin layer). 3. Return the pot to medium heat and add the onions and carrots. Saute until golden, about 6-8 minutes. Add the garlic and thyme and cook until aromatic, about 1 minute. Add the port, pomegranate juice, and red wine and use a wooden spoon to scrape any brown bits from the bottom of the pan. Add the stock, cinnamon, allspice or clove, orange peel, bay leaves, and dates. Season with salt, pepper, and aleppo pepper flakes; stir to combine, taste and adjust. 4. Return brisket to pot and nestle into the vegetables and liquid. Cover and transfer to the oven. Let cook for about 3 hours, removing every 30 or so minutes to spoon sauce and vegetables over brisket. When brisket is fork tender, remove from oven, skim fat off top and taste and adjust seasoning. Stir in walnuts and 4 tbsp pomegranate seeds (reserve remaining for garnish). 5. Place uncovered pot back into oven and continue to cook for an additional 45 minutes to thicken sauce and brown brisket (remove if becoming too brown). Let rest in the cooking liquid for 20 minutes before slicing. When ready to serve, slice brisket against grain and place onto a serving plate; spoon vegetables and sauce over (discard bay leaf, thyme sprigs, cinnamon stick, clove or allspice and orange peel). Garnish with pistachio gremolata and remaining pomegranate seeds. Pistachio & Preserved Lemon Gremolata ½ cup shelled pistachios, toasted ½ cup fresh flat leaf parsley ¼ cup fresh mint leaves 1 - 2 tsp minced preserved lemon peel or 1 lemon, zested 1 clove garlic Kosher salt and freshly ground black pepper Red pepper flakes, optional 2-4 tbsp olive oil 1. Place the pistachios, herbs, preserved lemon peel or lemon zest, garlic, and a pinch of salt, black pepper and red pepper (if using) in a food processor and pulse to chop. Continue to pulse while adding olive oil until paste just comes together. Transfer to a mixing bowl, taste and adjust. More Info below.