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2 tablespoons Haddar Instant Coffee
2 tablespoons hot water
1/4 cup plus 1 tablespoon oil, such as Gefen Cottonseed Oil, divided
1 teaspoon ground ginger
1/4 teaspoon salt
1 (1-pound) brisket
2 cups red wine, such as Tuscanini Red Cooking Wine
3 pears, sliced
1/2 cup water
6 cups romaine lettuce
1 cup pecans
1 pomelo, supremed
1/4 cup oil, such as Gefen Cottonseed Oil
1/3 cup Gefen Lemon Juice
2 tablespoons sugar
salt, to taste
Dissolve coffee in hot water, then add 1/4 cup oil, ginger, and salt. Add brisket and marinade to a large Ziploc bag and refrigerate overnight.
Preheat oven to 350 degrees Fahrenheit.
Heat remaining one tablespoon oil in a large skillet. Remove brisket from the Ziploc bag, reserving marinade. Sear brisket for seven to 10 minutes on each side.
Transfer brisket to an oven-safe baking dish with reserved marinade. Cook for one hour. Let cool, then cut into chunks.
Combine wine, pears and water in a small saucepan. Bring to a boil, then reduce heat and simmer for 25 minutes.
Spread lettuce on a large platter. Top with brisket, poached pears, pecans, and pomelo. Mix dressing ingredients and pour over salad.
Photography and Styling by Chay Berger
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