Pomegranate Braised Brisket Recipes

POMEGRANATE BRAISED BRISKET

Steps:

• Preheat oven to 325°F. 1. Pat dry brisket. Season brisket with salt and pepper. Heat 2 tablespoons extra virgin olive oil in a large roasting pan or Dutch oven over medium high heat. Sear brisket about 7-10 minutes per side or until dark brown. Remove and set aside. 2. Add remaining 2 tablespoons extra virgin olive oil and sauté onions until browned and quite soft and then add garlic and sauté for an additional 3 minutes. Return brisket to the pan and add pomegranate juice, broth, honey, bay leaves, and fresh herbs. Bring to a boil, then reduce to a simmer and cover. 3. Transfer to preheated oven and braise for 3 ½ to 4 hours or until tender. Let brisket rest for 10 minutes before thinly slicing across the grain. Strain liquid and serve au jus. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

POMEGRANATE-BRAISED BRISKET WITH SWEET-AND-SPICY ZHUG

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 BRAISED BRISKET

Steps:

• In a bowl, combine all rub ingredients.
• Rinse brisket and pat dry very well. Rub the spice mixture all over both sides of the brisket. (The spice rub makes more than you will probably need. Freeze the rest for another brisket.)
• Place spiced brisket into a ziptop bag; refrigerate overnight. (If you're short on time, just let spiced meat come to room temp for one hour. Then continue with the recipe.)
• Remove from the fridge; allow brisket to come to room temperature. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
• Heat a large Dutch oven or ovenproof pan over high heat. Add oil and brisket. Sear both sides of the meat for four to five minutes per side until nicely browned. Remove from Dutch oven; set aside.
• To the same pot, add onions, salt, and pepper. Cook for four minutes until onions are soft and translucent. Add garlic; cook for one minute.
• Add hard cider, using a wooden spoon to stir it in and scrape up any browned bits from the bottom of the pan.
• Add remaining ingredients. Bring mixture to a boil; return brisket to the Dutch oven. If you used a pan, pour the sauce and onions over the brisket.
• Cover the pot tightly. Bake for about one and a half hours.
• Remove from oven; turn brisket over. Return to oven. At this point, cooking time will vary based on the size of your meat. I suggest giving it another 45 minutes, no matter the size, and after that checking it every 30 minutes until it is soft and tender. Mine took three hours total for a four-pound brisket.
• Remove from the oven and allow brisket to cool completely in the sauce. (Taking the brisket out of the sauce while it is hot will result in a dry brisket.)
• If you want to shred the brisket, wait 45 minutes after you take it out of the oven and, while it is still warm, use two forks to shred it in the pot, where it can stay in the liquid.
• To slice brisket, allow it to cool completely, then remove from sauce and slice against the grain. Garnish with pomegranate seeds, optional.

BRAISED BRISKET WITH POMEGRANATE JUICE, CHESTNUTS AND TURNIPS

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.