Name: Pomegranate Molasses Brisket Recipe
Total time: 330 min
Yield: 2
Cuisine: Arab

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Slow roasted brisket infused with pomegranate molasses, garlic, and spice. Kosher, meat, rosh hashanah, holiday. 

How to make Pomegranate Molasses Brisket Recipe

Tori Avey

Crawler

Arab

<p>Slow roasted brisket infused with pomegranate molasses, garlic, and spice. Kosher, meat, rosh hashanah, holiday. </p>

Non Vegetarian

Beef brisket

Pomegranate molasses

Extra virgin olive oil

Cloves Garlic,  Minced

Cinnamon

Salt

Cayenne pepper

Large sweet onions,  sliced

Fresh mint leaves

Pomegranate seeds

Rinse the brisket and pat dry, then place in a ceramic or glass oven-safe roasting dish. In a small mixing bowl, whisk together pomegranate molasses, cup olive oil, minced garlic cloves, cinnamon, salt, and cayenne pepper.

step 1

Pour half of the marinade over the top of the brisket, making sure the entire surface is covered in an even layer. Turn the brisket over and pour the other half of the marinade over the brisket so both sides are evenly coated. Cover the dish with plastic wrap and marinate in the refrigerator overnight, or up to two days.

step 2

When ready to cook, preheat your oven to 300 degrees f. Heat 2 tbsp of olive oil in a large skillet over medium heat. Take the brisket out of the marinade, scraping any excess marinade back into the roasting dish. Place the brisket into the skillet. Brown the brisket on both sides (about 5 minutes per side).

step 3

While brisket is browning, stir cup of water into the marinade at the bottom of the roasting dish to make it more liquid.

step 4

Transfer brisket back to the roasting dish on top of the liquid marinade, making sure the fatty layer is on top. Place sliced onions into the hot skillet. Saute the onions for 10-15 minutes, scraping up the brown bits as the onions cook.

step 5

When onions are nicely browned and caramelized, pour them over the top of the brisket along with the brown bits and oil from the skillet. Use a spoon to scoop up some of the marinade from the bottom of the dish; spoon marinade over the top of the onions.

step 6

Cover the roasting dish with foil. Place brisket in the oven and let it slowly roast for 4-5 hours. It will take about 1 hour per pound of meat (leaner cuts of meat may take longertest for doneness). If your cut of brisket is very lean, you may need a little more water to keep it moist while it cooks. Check halfway through cooking and add more water to the bottom of the dish, if needed. The brisket will shrink by about 1/3 in size as it cooks. Brisket is ready when it flakes tenderly. You can let it cook even longer if you like a soft, shredded texture.

step 7

Scrape the cooked onions off the top of the brisket. Reserve.

step 8

Remove brisket from the pan and place it on a cutting board. Cover the brisket with foil to keep it warm. Let it rest for 20-30 minutes before slicing; this will allow the juices to distribute through the meat.

step 9

Strain pan drippings from the roasting pan into a saucepan and allow to cool.

step 10

Once the pan drippings have cooled slightly, you will see the clear fat rise to the surface of the liquid. Skim as much of this fat off of the surface as you can.

step 11

Use an immersion blender to blend the reserved onions into the cooking liquid. This will thicken the sauce and add flavor. If you'd like a stronger, more pronounced pomegranate flavor, you can also blend in an additional 1 tbsp of pomegranate molasses (optional). Warm the sauce in a small saucepan on the stovetop. Season with salt and pepper to taste.

step 12

Cut fat cap off the brisket, then cut the brisket in thin slices against the grain.

step 13

Place brisket slices into a serving dish. Pour the warmed sauce over the brisket slices.

step 14

My favorite way to serve this brisket is sliced over freshly cooked saffron rice. I like to garnish it with fresh pomegranate seeds (arils) and fresh mint for a colorful and aromatic presentation.

Pomegranate Molasses Brisket Recipe

ingredients serve

Ingredients for Pomegranate Molasses Brisket Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals