Cook pancetta in a medium skillet over medium heat, stirring often, until browned and crisp, 5–8 minutes. Transfer to paper towels to drain; let cool.
Process cheddar, cream cheese, and butter in a food processor until smooth. Pulse in scallion, pepper, Worcestershire sauce, and pancetta; season with salt. Scrape mixture into a small plastic wrap–lined bowl; gather plastic around cheese, using your hands to shape into a ball. Chill until firm, 3–12 hours.
Just before serving, cook garlic in oil in a small saucepan over medium heat, stirring often, until golden brown, about 3 minutes. Drain on paper towels.
Add shallots to saucepan and cook, stirring often, until golden brown and crisp, 5–8 minutes. Drain on paper towels; let cool. Discard oil. Mix garlic and shallots in a medium bowl. Roll cheese ball in mixture to coat. Sprinkle with Everything Bagel Spice Mix, pressing lightly to adhere. Serve with crackers.
Preheat the oven to 400°. Line 2 baking sheets with aluminum foil and set aside.
In a large pot, bring the water and 1 tablespoon of salt to a boil. Add the cauliflower, potatoes, Brussels sprouts and turmeric. Cook until just tender, about 5 minutes, and drain.
Meanwhile, in a large skillet, toast the pine nuts over medium heat, stirring constantly, until light golden brown, 4 to 5 minutes. Transfer to a small bowl and set aside.
Return the skillet to medium-high heat and add the oil. When the oil is hot, add the onion, garlic and ginger. Season with salt. Cook until softened, 5 minutes. Add the tomato, garam masala, cumin, coriander and jalapeño, and cook until fragrant and the tomato begins to break down, 3 to 5 minutes more. Remove from the heat and transfer to a large bowl.
To the onion mixture, add the cooked cauliflower mixture, along with the reserved pine nuts and golden raisins. Toss to mix and season with salt. Divide the mixture evenly between the 2 baking sheets and roast until slightly charred, 15 minutes.
Transfer the roasted vegetables to a large serving platter. Garnish with the cilantro leaves and julienned vegetables. Serve with the yogurt sauce. (recipe link below)
Heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most of liquid has evaporated, about 15 minutes. Add halved garlic cloves and saute for 3 minutes more. Stir in spices and seasoning (paprika, salt, garlic and onion powders, black pepper, cayenne, oregano and thyme) and cook for 2 minutes. Set aside.
In a large bowl, stir together the beef stock, ketchup, chili sauce and brown sugar.
Cook the Brisket
Lightly grease crockpot. Place brisket in a crockpot (I had to cut my brisket cut in half and stack it to get it to fit), spread onion mixture over the top, then pour sauce mixture over the entire dish. Cover with the lid and cook it on LOW for 10 hours. (I did this overnight.) Do your best to lift the lid up as little as possible, though if you have a section of the meat sticking out of the sauce, rotate it under the sauce for at least a few hours of the cooking time.)
Rest the Brisket
When the brisket is cooked but still hot, use a spoon to scrape off any large fat deposits adhered to the top and bottom of the brisket. (This part is easiest to do when hot. The sauce will be de-fatted after it has chilled.)
Transfer the brisket and all of its sauce to a baking dish. Chill entire dish in the fridge for several hours and up to one day; this resting time will significantly enhance the flavor and texture of the meat (don't be tempted to skip this step; just do it!)
An hour before you’re ready to serve it
Preheat your oven to 300°F, and remove the dish from the fridge. Remove all of the fat that has solidified on top with a slotted spoon for a less oily finish.
Carefully remove the meat from its sauce and place on a large cutting board. Cut the brisket into 1/2-inch slices.
(Optional: you could run your sauce through a food processor for a smoother sauce; I didn't.)
Carefully place the sliced meat (moving it in large sections with a spatula helps keep it together) back into the sauce and spoon the sauce over the meat. Replace the lid or cover the dish tightly with foil and reheat in the oven until it is bubbling at the edges — this usually takes up to to 30 minutes.
