Pomegranate Brisket
Ingredients:
3 lbs (1.4 kg) beef brisket
1 tablespoon olive oil
Salt and black pepper to taste
2 onions, thinly sliced
4 garlic cloves, minced
1 cup (240ml) pomegranate juice
1 cup (240ml) beef broth
1/4 cup (60ml) balsamic vinegar
1/4 cup (60ml) honey
1 tablespoon tomato paste
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/2 cup (80g) pomegranate seeds, for garnish
Fresh parsley, chopped, for garnish
Directions:
Preheat your oven to 325°F (165°C).
Season the beef brisket with salt and black pepper.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side. Remove the brisket from the pot and set it aside.
In the same pot, add the sliced onions and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.Pour in the pomegranate juice, beef broth, balsamic vinegar, and honey. Stir in the tomato paste, ground cinnamon, ground cumin, ground coriander, and ground allspice. Bring the mixture to a simmer.
Return the brisket to the pot, cover, and transfer to the preheated oven. Cook for 3-4 hours, or until the brisket is tender and easily pulls apart with a fork.
Once cooked, remove the brisket from the pot and let it rest for 10 minutes before slicing.
Serve the sliced brisket with the sauce from the pot, garnished with pomegranate seeds and fresh parsley.
Prep Time: 20 minutes | Cooking Time: 3-4 hours | Total Time: 3 hours 30 minutes – 4 hours 20 minutes | Servings: 6
