Braised Brisket With Pomegranate Juice Chestnuts And Turnips Recipes

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BRAISED BRISKET WITH POMEGRANATE JUICE, CHESTNUTS AND TURNIPS



Braised Brisket With Pomegranate Juice, Chestnuts and Turnips image

Provided by Joan Nathan

Categories     dinner, main course

Time 5h

Yield 8 servings

Number Of Ingredients 17

1 brisket, about 4 to 5 pounds, with thin layer of fat
2 1/2 tablespoons coarse salt, plus more as needed
3 tablespoons finely ground coffee
1 teaspoon ground cardamom
1 to 2 tablespoons vegetable oil, if needed
2 onions, peeled and diced
2 large carrots, peeled and diced
1 bulb garlic, peeled and halved
1 pound (3 to 4 medium) turnips, peeled and quartered
1 tablespoon ground cumin
1 tablespoon black pepper
1 tablespoon ground turmeric
1 fresh licorice root available in Middle Eastern markets or 1 licorice tea bag available at health food stores and some supermarkets
4 cups pomegranate juice
1 cup peeled chestnuts roasted, frozen or vacuum-packed
1/2 cup chopped dill
1 cup chopped flat-leaf parsley

Steps:

  • Place the brisket in a shallow roasting pan fat side up; add 2 1/2 tablespoons salt, the coffee and cardamom; and rub all over the brisket. Cover lightly with foil and refrigerate for two days.
  • Preheat a broiler. Place the pan with the brisket under it until the meat is evenly browned and much of the fat rendered, about 15 minutes. Remove, transfer brisket to a platter and turn oven to 300 degrees.
  • Pour the fat into a Dutch oven or other heavy covered pan large enough to hold the brisket. There should be about 1/4 cup fat; if needed, add vegetable oil. Place the pan over medium-high heat, and add onions, carrots, garlic and a pinch salt. Sauté until lightly browned, about 10 minutes. Add turnips, cumin, black pepper and turmeric. Cover and cook, stirring once or twice, for 5 minutes.
  • Add licorice or licorice tea bag, and pomegranate juice. Stir, scraping the bottom of the pan. Add brisket, bring to a simmer, and baste with the juice.
  • Cover the pan tightly and place on the middle rack in the oven. Cook until very tender, about 4 hours, basting every 45 minutes. Remove from the oven and discard licorice or tea bag and garlic halves. If desired, at this point, cool the brisket and vegetables, cover, and refrigerate overnight.
  • Just before serving, skim the fat and place the pan over medium-low heat. Add chestnuts and reheat just until steaming. Stir in dill and parsley. Transfer brisket to a cutting board and slice against the grain. Serve with vegetables and sauce.

Nutrition Facts : @context http, Calories 891, UnsaturatedFat 29 grams, Carbohydrate 38 grams, Fat 60 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 23 grams, Sodium 1221 milligrams, Sugar 20 grams, TransFat 0 grams

THE ULTIMATE BRAISED BRISKET



The Ultimate Braised Brisket image

Provided by Tyler Florence

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 14

1 (4 pound) beef brisket, first-cut
Extra-virgin olive oil
1 tablespoon kosher salt, plus more for seasoning
Coarsely ground black pepper
3 large carrots, cut into chunks
1 onion, halved
2 celery stalks, cut into chunks
1 head garlic, cut in 1/2
1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)
3/4 bottle dry red wine
1 bay leaves
1/4 bunch fresh thyme, leaves only
4 sprigs fresh rosemary, leaves only
1 handful fresh flat-leaf parsley

Steps:

  • Preheat the oven to 325 degrees F.
  • Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
  • Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
  • Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
  • Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

POMEGRANATE-BRAISED BRISKET WITH SWEET-AND-SPICY ZHUG



Pomegranate-Braised Brisket with Sweet-and-Spicy Zhug image

Try this rich pomegranate-braised brisket for Rosh Hashanah to honor a sweet and prosperous New Year. Pomegranate is a prevalent ingredient in Israel, where my family is from, and here the juice and seeds bring flavor and color to this version of the holiday classic. I've also added fresh apples and dried cherries to bring more sweetness to the autumn celebration. It's topped with a drizzle of zhug, a spicy Yemenite condiment made from chiles and herbs that here gets a sweet hit of pomegranate syrup.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h10m

Yield 10 to 12 servings

Number Of Ingredients 19

1 piece (4 to 5 pounds) brisket, preferably the flat portion (see Cook's Note)
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 Golden Delicious or Honeycrisp apples, cut into 1-inch chunks
2 medium sweet onions, cut into 1-inch chunks
4 cloves garlic, peeled
1 dried bay leaf
3 cups pomegranate juice
1 cup dried cherries
1/4 cup pomegranate seeds
3 medium jalapeño or serrano peppers, stemmed (remove the seeds for less heat)
2 cups packed cilantro leaves and tender stems
2 cups packed fresh parsley leaves
1/4 cup olive oil
2 tablespoons pomegranate molasses
1 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cloves garlic, peeled
Kosher salt

Steps:

  • For the brisket: Season the brisket generously on both sides with salt and pepper and let it come to room temperature, 25 to 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Heat the olive oil in an 11-by-15-inch flame-proof roasting pan over medium-high heat until shimmering, swirling to coat the pan. Add the brisket, fat-side down, and sear until browned and some fat is rendered, 3 to 4 minutes. Flip and sear on the other side for about 4 minutes longer. Remove the brisket from the pan, add the apples and onions and cook, stirring occasionally and scraping the browned bits from the bottom of the pan, until the apples are slightly browned and the onions just begin to soften, about 4 minutes.
  • Turn off the heat. Add the garlic and bay leaf to the pan and toss to combine. Clear a spot in the center and return the brisket fat-side up to the pan. Add the pomegranate juice; it will reach about three-quarters up the sides of the brisket. Cover the pan with a layer of parchment and then cover tightly with aluminum foil (see Cook's Note). Bake for 90 minutes.
  • Remove the pan from the oven. Carefully peel back the foil and parchment at the far end of the pan (not the side closest to you) to avoid being scalded by steam escaping from the pan. Flip the brisket over, fat-side down, and sprinkle the dried cherries evenly around the brisket. Cover tightly again and braise until the brisket is very tender but holds together when sliced, about 90 minutes more.
  • Carefully remove the brisket and let it rest on a cutting board. Transfer as much of the fruits and vegetables from the pan to a large bowl with a slotted spoon. Strain the braising liquid into a large saucepan and bring to a rapid boil. Cook, stirring occasionally, until reduced by one-third, about 10 minutes. You should have about 3 cups. Pour it into a large glass measuring cup and let sit until the fat rises to the surface.
  • Meanwhile, for the sweet-and-spicy zhug: Place the chile peppers in a food processor followed by the cilantro, parsley, olive oil, pomegranate molasses, cumin, coriander, garlic and 1 teaspoon salt. Pulse until combined, 4 to 5 times, then scrape down the sides with a rubber spatula and process until smooth and fully combined, about 2 minutes. The sauce should be the consistency of pesto. Taste and add more salt if needed. Makes about 1 and 1/2 cups.
  • Slice the brisket across the grain and shingle it onto a serving platter, tucking the apples, onions and dried cherries around the meat. Skim off and discard the fat from the braising liquid and pour about 1 1/2 cups over the brisket. Sprinkle all over with the pomegranate seeds. Serve the zhug and remaining braising liquid alongside.

POMEGRANATE BRISKET



Pomegranate brisket image

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

Provided by Victoria Prever

Categories     Dinner

Time 3h30m

Yield Serves 4 -6

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 612 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 56 grams protein, Sodium 1.4 milligram of sodium

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