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; 1/2 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

⏱ 210 mins 🍽 Serves 4 -6 🌶 jewish ✅ Easy 🏷 Main course

This Jewish dinner dish features beef brisket slow-cooked with a rich marinade of pomegranate molasses, ras el hanout, and garlic. The meat becomes incredibly tender and is finished with fresh pomegranate seeds. It is a traditional choice for festivals and can be served with a herbed giant couscous side. The recipe requires marinating overnight and several hours of cooking for deep, sour-sweet flavours to develop fully.

Ingredients

beef brisket (if rolled, unroll it)
red onions finely sliced
1/2 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

Method

Combine the marinade components in a small bowl with ¾ tsp fine salt. Place the brisket in a large ovenproof dish. Use half the marinade to coat one side of the meat, then flip it and pour the remainder over to cover completely. Cover the dish and refrigerate overnight.
Take the meat from the fridge up to 1 hr before you begin cooking to allow it to reach room temperature. On a warm day, 30 mins may be sufficient. Preheat your oven to 240C/220C fan/gas 9.
Turn the brisket in the marinade to ensure an even coating, keeping the fatty side facing upwards. Arrange half of the sliced onions beneath the meat and scatter the remaining half over the top. Loosely cover the dish with foil, sealing it well.
Roast for 15 mins, then reduce the oven temperature to 170C/150C fan/gas 3 and continue cooking for 2 hrs 30 mins-3 hrs. Test for tenderness by inserting a fork. it should penetrate and withdraw easily. If not, return to the oven for another 30 mins.
Let the brisket rest for 15 mins, still covered with the foil, before moving it to a board. Scatter the pomegranate seeds over the top. You can serve it with the prepared giant couscous, or shred the meat with two forks, spoon over some sauce, and accompany with pitta bread and dips.

Nutrition (per serving)

Calories612 kcal

Fat34 g

Saturates10 g

Carbs19 g

Sugars16 g

Fibre3 g

Protein56 g

Sodium560 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinejewish

DietGluten-free