Instructions

1. Sprinkle 1 (4- to 5-pound) brisket evenly with 1 tablespoon kosher salt. Let sit at room temperature for 1 hour. (Alternatively, refrigerate uncovered for at least 8 hours or overnight, then let sit at room temperature for 30 minutes before cooking.)
2. Heat the oven to 300ºF. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add the brisket fat-side down and cook undisturbed until some of the fat renders and the bottom is deep golden-brown, about 7 minutes. (It’s OK if the brisket is too big to lay flat in the Dutch oven. Let it come up the sides; it will shrink later!) Carefully flip the brisket. Cook, turning occasionally, until golden-brown all over, about 7 minutes more. Transfer to a plate.
3. Add 1 (12-ounce) Coca-Cola and scrape up any browned bits from the bottom of the pan. Stir in 1 large coarsely chopped yellow onion, 6 smashed and peeled garlic cloves, 1 (2-inch) piece peeled and coarsely chopped ginger, 1 cup ketchup, 1/2 cup low-sodium beef broth, 1/4 cup soy sauce, 1/4 cup honey, 1/4 cup Dijon mustard, and 2 tablespoons apple cider vinegar.
4. Return the brisket to the Dutch oven, fat side up, and nestle it in to submerge as much of it into the liquid as possible. Bring to a simmer.
5. Cover and transfer to the oven. Braise, flipping the brisket halfway through if it wasn’t fully submerged, until very tender when pierced with a knife, 3 to 3 1/2 hours. (If the brisket was fully covered by the liquid, you can let it cook undisturbed.)
6. Increase the heat to 425ºF. If you flipped the brisket, flip again to be fat-side up. Roast uncovered until the sauce has reduced and the top is deeply browned, 1 hour. Meanwhile, stir 2 tablespoons date molasses, 2 to 3 tablespoons harissa paste, and 1 tablespoon pomegranate molasses together in a small bowl to make the glaze.
7. Carefully transfer the brisket to a wire rack set over a rimmed baking sheet. Brush all over with half of the molasses mixture. Return to the oven and roast until the glaze looks sticky and is bubbling, about 5 minutes. Repeat brushing the brisket with the remaining glaze and roasting for 5 minutes more.
8. Let the brisket rest for at least 15 minutes. Meanwhile, use an immersion blender to blend the braising liquid directly in the pot until smooth (or transfer to a stand blender and blend until smooth).
9. Cut the brisket across the grain into 1/4-inch-thick slices. Pour some of the sauce on a platter, then arrange the brisket slices on top, slightly overlapping them. Garnish with chopped fresh herbs if desired.