In this episode, Bridget and Julia uncover the secrets to the ultimate Braised Brisket with Pomegranate, Cumin, and Cilantro. In the Equipment Corner, equipment expert Adam Ried reviews his top pick for twist corkscrews. Finally, test cook Dan Souza makes a decadent Duchess Potato Casserole.
Get the recipe for Braised Brisket with Pomegranate, Cumin, and Cilantro:
Get the recipe for Duchess Potato Casserole:
Buy our winning twist corkscrew:
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Looks delicious I really enjoy watching this channel with the amazing recipes.
Love it
Very nice 👌
∞ ∞ ∞ 😋 😋 😘❤😻🥳🎉🍁🌼🌻
What will happen if I poke that meat 25 times ? Does the meat get upset 😁 😍❤🌹🌸🌷👌👍👏👏👏👏✟✟✟
Does anyone know what brand the ricer is they are using on the potatoes?
Why is Dan talking about mashed APPLES?? "Purée de pommes" is not the same as "purée de pommes de terre" 🙄. Come on!!
I will make these this christmas! They are a lot less fussy than the regular sort.
In France mashed potatoes are a one-to-one ratio of potatoes to butter. So if you cook and mash 5 lb of potatoes you would add 5 lb of butter. :-). That's the only thing about the Parisian French that I like is the copious use of butter egg yolks and cream.
I make Dutch's potatoes for Christmas every year because I do a standing prime rib roast. Thanksgiving time people get what they get! LOL
My first corkscrew was all metal with just a handle and a worm and you had to pull the cork out yourself. They stink! I would rather saber a bottle of wine than to use one of those ever again!
That brisket does look very delicious!
When I make what I call a weeknight brisket or a weekend brisket I add carrots potatoes onions and celery. 🙂
I also prefer to use my 8 quart oval enamel cast iron Dutch oven.
I do have a bottle of red wine for cooking and it cost less than pomegranate juice. 🙂
I use tomato juice and frankly cannot afford to purchase that much pomegranate juice. I live on a disability income and that has never stopped me from making super delicious food but I have to pick and choose carefully what to purchase.
Don't use tricks and kitchen stuff to cook your brisket just don't overcook it! I've been making beautiful juicy brisket since I was 10 years old and then I learned about osmosis and how to prevent that by not over cooking. It's not that difficult to overcook a huge piece of meat and have it spit the juice back out. People say you can't overcook anything in a Crock-Pot and I say they're lying! You leave me too long in the Crock-Pot and it will do the same thing it will spit the liquid back out and you will have sawdust. Even though it is soaking in juices that comes a point where it can't take on anymore so it starts to give it back out. 🙂
It is dry due to over cooking. At that point osmosis kicks in and even in a Crock-Pot the liquid that it has taken on to be juicy starts being shot back out into the juice so you get sawdust.
Best cooking show on earth!!!!😀
The brisket looks awesome!
It IS gorgeous (the 'woken up') brisket, EXCEPT for the fat cap which turned out yellowish and unappetizing. Any way to sear the cap?
I like thick cuts and I cannot lie
you other cooks can't deny
when a chef walks in with a fork and plate
and a thick cut in your face you get sprung
Oh Bridget, I see what you did there, he he. My # 1 FAV all time cooking show.
Such a gorgeous baking pan! And a great looking brisket, too. Pomegranate juice, huh? As it happens, I have some……I don’t have a brisket, but I do have a roast. Ideas…..!