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1
Place the brisket in a shallow roasting pan fat side up; add 2 1/2 tablespoons salt, the coffee and cardamom; and rub all over the brisket.
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2
Cover lightly with foil and refrigerate for two days.
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3
Preheat a broiler.
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4
Place the pan with the brisket under it until the meat is evenly browned and much of the fat rendered, about 15 minutes.
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5
Remove, transfer brisket to a platter and turn oven to 300 degrees.
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6
Pour the fat into a Dutch oven or other heavy covered pan large enough to hold the brisket.
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7
There should be about 1/4 cup fat; if needed, add vegetable oil.
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8
Place the pan over medium-high heat, and add onions, carrots, garlic and a pinch salt.
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9
Saute until lightly browned, about 10 minutes.
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10
Add turnips, cumin, black pepper and turmeric.
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11
Cover and cook, stirring once or twice, for 5 minutes.
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12
Add licorice or licorice tea bag, and pomegranate juice.
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13
Stir, scraping the bottom of the pan.
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14
Add brisket, bring to a simmer, and baste with the juice.
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15
Cover the pan tightly and place on the middle rack in the oven.
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16
Cook until very tender, about 4 hours, basting every 45 minutes.
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17
Remove from the oven and discard licorice or tea bag and garlic halves.
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18
If desired, at this point, cool the brisket and vegetables, cover, and refrigerate overnight.
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19
Just before serving, skim the fat and place the pan over medium-low heat.
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20
Add chestnuts and reheat just until steaming.
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21
Stir in dill and parsley.
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22
Transfer brisket to a cutting board and slice against the grain.
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23
Serve with vegetables and sauce.
