Pomegranate Braised Brisket
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- 1, 2nd cut brisket
For the Rub
- 3 tbsp. sugar
- 1 tbsp. kosher salt
- 1 tbsp. sumac
- 1 tbsp. ground mustard powder
- 1 tbsp. paprika
- 1 tbsp. garlic powder
- 1 tsp. cracked black pepper
- 1 tsp. cayenne pepper
For the meat
- 2 tbsp. canola oil
- 3 medium onions, halved and sliced
- 1 tsp kosher salt
- 1 tsp black pepper
- 3 cloves garlic, smashed
- 1 bottle (330 ml) hard apple cider
- 1/2 cup tomato sauce (not marinara)
- 1/2 cup pomegranate molasses (syrup)
- 2 cups beef stock (or 1 beef bouillon cube dissolved in 2 cups hot water)
- Mix all the ingredients for the rub in a bowl.
- Rinse and pat dry brisket 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 in a ziplock bag and refrigerate over night. (If your short on time just let meat come to to room temp for an hour with spice rub on it. Then continue with the recipe)
- Remove from the fridge and allow brisket to come to room temperature.
- Preheat oven to 350f (180c)
- Heat a large dutch oven or pan over high heat.
- Add oil and brisket.
- Sear both sides of the meat for about 4-5 minutes until nicely browned.
- Remove from pot or pan and set aside.
- In the same pot or pan add onions.
- Cook for 4 minutes until onions are soft and translucent.
- Add garlic and cook for 1 more minute.
- Pour in hard cider ad using a wooden spoon scrape up any browned bits from the bottom of the pan.
- Add the rest of the ingredients.
- Bring mixture to a boil and return brisket to the pot.
- If you used a pan, pour the sauce and onions over the brisket.
- Cover the pot or seal the pan tightly.
- Place in the oven and cook for about 1 & 1/2 hours.
- Remove from oven and turn brisket over.
- Replace in the oven.
- At this point cooking time will vary based on the actual 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 3 hours all together for a 4lb. brisket.
- Remove from the oven and allow to 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 to forks to shred it in the pot. Again, it is best to do this in the pot where it can stay in the liquid while you are shredding.
- To slice brisket, allow it cool completely then remove from sauce, slice against the grain and put it back in the sauce!
- This brisket is delicious on it's own or shredded as a topping for flat breads, mashed potatoes, polenta etc.
- For a tu b'shvat meal shred brisket and serve on top of my Sun-dried Tomato and Olive Ciabatta.
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