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Pomegranate brisket

Pomegranate brisket on an oval dish

Pomegranate brisket

Name: Pomegranate brisket
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: Serves 4 -6
Cuisine: Jewish
Ingredients: beef brisket (if rolled, unroll it); red onions finely sliced; ½ pomegranate seeds only; cooked giant couscous tossed through with 10g coriander leaves, a little urfa chilli, sliced cucumber and lemon zest (optional), to serve; 120ml pomegranate molasses; 60ml olive oil; 2 tsp ras el hanout; 4 garlic cloves finely chopped; 1 tsp urfa chilli flakes

Victoria Prever

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Serves 4 -6

Easy

Prep: 30 mins

Cook: 3 hrs

plus overnight marinating and resting

A star rating of 5 out of 5.2 ratingsRate

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Add the sour-sweet notes of pomegranate molasses to bring amazing depth of flavour to this slow-cooked beef dish. This is a popular dish at Jewish festivals

Freezable

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

beef brisket

(if rolled, unroll it)
red onions

finely sliced
½ pomegranate

seeds only
cooked giant couscous tossed through with 10g coriander leaves, a little urfa chilli, sliced cucumber and lemon zest

(optional), to serve

For the marinade

120ml pomegranate molasses
60ml olive oil
2 tsp ras el hanout
4 garlic cloves

finely chopped
1 tsp urfa chilli flakes

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Nutrition: Per serving (6)

kcal612
fat34g
saturates10g
carbs19g
sugars16g
fibre3g
protein56g
salt1.4g

Method

step 1

Mix the marinade ingredients in a small bowl with ¾ tsp fine salt. Put the beef in a large, ovenproof dish. Pour half the marinade over the beef and spread evenly, then turn it over and pour the rest over the meat over the meat to coat. Cover and chill overnight.
step 2

Remove the meat from the fridge up to 1 hr before cooking to come up to room temperature. If it’s a hot day, you can reduce that to 30 mins. Heat the oven to 240C/220C fan/gas 9.
step 3

Turn the meat in the marinade to make sure it is well coated, leaving the fatty layer on the top. Put half the sliced onions underneath the meat and spread the rest over the top. Cover the dish loosely with foil, making sure it is properly covered.
step 4

Roast for 15 mins, then turn the oven down to 170C/150C fan/gas 3 and cook for a further 2 hrs 30 mins-3 hrs. Check it to see how tender it is – a fork should go in and come out easily and the meat should flake well, if not, put back in the oven for another 30 mins.
step 5

Rest the brisket for 15 mins, still covered with foil, then transfer to a board. Decorate with the pomegranate seeds. Serve with the giant couscous, if you like, or shred with two forks, then spoon over some of the pomegranate sauce, then serve with pitta bread and dips of your choice.

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A star rating of 5 out of 5.2 ratings

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