Print this post
Brisket With Pomegranate

Brisket With Pomegranate


Preheat oven 180 C

  • (2-2.5 kilo) fresh beef brisket

Brisket at room temp

  • Kosher salt and pepper
  • 2 tablespoons vegetable oil
  • 2 large onions, sliced
  • 6 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon ground cumin
  • 1 ½ teaspoons ground cardamom
  • ⅛ teaspoon cayenne pepper
  • 30 gram plain flour
  • 470 ml pomegranate juice
  • 350 ml chicken broth
  • 3 bay leaves
  • 1 cup pomegranate seeds
  • 3 tablespoons chopped fresh cilantro

Pre-heat oven to 160 C.

Heat oil in large roasting pan over medium heat until shimmering. Add onions 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, cayenne, and 1/2 teaspoon pepper. Add flour and cook, stirring constantly, until onions are evenly coated and flour begins to stick to 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.

Place brisket in pan. Cover pan tightly with aluminium foil, transfer to oven, and cook 3.5 – 4 hours. Until a fork inserted in the brisket pulls out with no resistance.

Transfer roasts to carving board and slice against grain 1/4 inch thick; transfer to wide serving platter. Season sauce with salt and pepper to taste and pour over brisket. Sprinkle with pomegranate seeds and cilantro and serve.

TO MAKE AHEAD: Cover and refrigerate sauce and roasts separately for up to 2 days. To serve, slice each roast against grain 1/4 inch thick and transfer to 13 by 9-inch baking dish. Heat sauce in small saucepan over medium heat until just simmering. Pour sauce over brisket, cover dish with aluminum foil, and cook in 325-degree oven until meat is heated through, about 20 minutes.