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Brisket With Pomegranate

This a holiday dish that is so versatile, if you find that your oven space is at a premium, this brisket does just as well cooked in a large crockpot as it would in the oven, freeing up valuable space when you need it most!

2-2.5 kilo (4.5 -5.5 pounds) fresh beef brisket
Kosher salt
2 tablespoons vegetable oil
2 large onions, sliced
6 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon ground cumin
1 ½ teaspoon ground cardamom
½ teaspoon black pepper
⅛ teaspoon cayenne pepper
30g (¼ cup) plain flour
470ml (2 cups) pomegranate juice
350ml (1 ½ cup) chicken broth
3 bay leaves
1 cup pomegranate seeds
3 tablespoons chopped fresh coriander (cilantro)

  1. If possible salt your beef (1 teaspoon kosher salt to each 450g (1 pound) beef) the day or even two days before you plan on cooking it and place it in the fridge. Bring the beef to room temperature (this may take several hours) before you start cooking. Regardless of when you start – salt the beef is step one.
  2. If using oven heat to 160℃ (320℉).
  3. Heat a very large skillet or sauté pan, until very hot, add oil and heat until shimmering. Add the beef and brown well on both sides, about 8 minutes per side. Remove the browned brisket to a large roasting tin or the large crock of a crockpot.
  4. Ensure that there are about 2 tablespoons of fat in the pan, you may need to add more vegetable oil or drain some fat depending on how fatty the brisket was. Add onions to the now-empty sauté pan and cook, stirring frequently, until onions have started to soften and break down, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato paste, cumin, cardamom, black pepper, and cayenne. Add flour and cook, stirring constantly, until onions are evenly coated and flour begins to stick to the pan, about 2 minutes. Stir in pomegranate juice, broth, and bay leaves, scraping up any browned bits. Increase heat to medium-high and bring to boil. Add the onion broth to the brisket in either the roasting tin or the crockpot.

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