Description
A foolproof, slow-cooked brisket with a sweet and tart pomegranate molasses glaze. This holiday centerpiece is tender, flavorful, and surprisingly easy to make, making it perfect for Rosh Hashanah or any special occasion.
Ingredients
- 3–4 pounds beef brisket (flat cut preferred)
- 2 large yellow onions, sliced thin
- 6 cloves garlic, minced
- 1 cup beef broth (low-sodium)
- 1/2 cup pomegranate molasses
- 1/2 cup packed brown sugar (dark preferred)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 large carrots, chopped (optional)
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 325°F (165°C).
- Pat the brisket dry with paper towels and season generously with salt and pepper.
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the brisket for 3-4 minutes per side until browned. Remove meat and set aside.
- Reduce heat to medium. Add sliced onions to the pot and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Return the brisket to the pot, fat-side up.
- Pour in beef broth, pomegranate molasses, brown sugar, apple cider vinegar, Worcestershire sauce, cumin, and smoked paprika. Stir to combine, scraping up browned bits from the bottom.
- Cover the pot with a tight-fitting lid and place in the oven. Cook for 2 to 3 hours until the meat is fork-tender.
- Remove the pot from the oven. Transfer brisket to a cutting board and tent with foil.
- Pour the cooking liquid into a saucepan. Skim off excess fat. Bring to a boil and simmer for 5-10 minutes until reduced to a thick glaze.
- Slice the brisket against the grain into thin slices.
- Arrange on a platter, drizzle with the glaze, and garnish with fresh parsley if desired.
Notes
[‘Slice the brisket against the grain to ensure tenderness.’, ‘The recipe tastes even better the next day as flavors meld.’, ‘If pomegranate molasses is unavailable, substitute with 1/2 cup pomegranate juice, 1 tablespoon lemon juice, and 1 tablespoon honey, simmered until thickened.’, ‘For a spicy kick, add red pepper flakes or cayenne pepper.’, ‘Can be made in a slow cooker (low for 8 hours) or Instant Pot (60 minutes pressure cook).’]
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice of brisket w
- Calories: 450
- Sugar: 16
- Sodium: 650
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 1
- Protein: 35
Keywords: Rosh Hashanah, brisket, pomegranate molasses, holiday recipe, slow cooker brisket, Jewish holiday food, easy brisket, pomegranate glazed meat