Brisket is always better served the next day; if you have time, cool the whole cut in its braising liquid, then slice it against the grain and re-warm gently in the sauce.

Method

• Preheat the oven to 150°C.

• Arrange the brisket on a large plate and season it generously on all sides with 1 tablespoon of the salt and 1 tsp of the pepper. In a large, heavy-lidded casserole pan, heat the oil over medium-high heat, until very hot but not smoking. Add the brisket (fattier side down, if there is one) and sear until deeply browned and crisped in parts, 6 to 7 minutes. Carefully flip the brisket and sear for another 6 minutes, then, if they’re thick enough, sear each of the narrow sides, standing up the brisket, if possible, 3 minutes per side. Remove to a plate, leaving any fat and juices in the pan.

• Add the onions and flour and cook, stirring occasionally, until the flour is absorbed, 1 minutes, then add the garlic and tomato paste and cook, stirring occasionally, until the onions begin to soften. Add the wine, raise the heat to high, bring to a boil, turn down the heat and then simmer until the wine reduces by half. This should take 4-5 minutes. Add the broth, pomegranate molasses, dried figs, honey, vinegar, cumin, red pepper flakes, and the remaining 1 tsp salt and ½ tsp black pepper.