Braised Brisket with Dried Fruit
This recipe features a brisket rub to rule all other brisket rubs. Covering the brisket with parchment paper before putting the lid on the pot is a classic French technique that creates a more richly flavored sauce.
Tips: Made from the tart red berries of the Mediterranean sumac bush, ground sumac has a fruity, sour flavor. Find this bright red spice in Middle Eastern markets, well-stocked supermarkets and online.
Urfa is a smoky, mildly hot Turkish chile pepper. Find the jars of dried flakes at specialty shops and online.
Equipment: Spice grinder or mortar and pestle; parchment paper