Pomegranate Molasses Brisket is a richly flavored, slow-roasted beef dish infused with sweet-tart pomegranate molasses, warm cinnamon, garlic, and caramelized onions. Cooked low and slow until perfectly tender, this elegant main course is ideal for holiday gatherings, special dinners, or anytime you want a comforting yet impressive centerpiece.

Why You’ll Love This Recipe

• The slow roasting process creates incredibly tender, flaky brisket.
• Pomegranate molasses adds a unique balance of sweetness and tang.
• Warm spices like cinnamon and cayenne deepen the flavor.
• Caramelized onions blend into the sauce for richness and body.
• It’s perfect for holidays, celebrations, and make-ahead meals.
• The leftovers taste even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 to 5 pounds beef brisket
1/2 cup pomegranate molasses
1/4 cup extra virgin olive oil (for marinade)
2 tablespoons extra virgin olive oil (for browning)
4 garlic cloves, minced
2 teaspoons ground cinnamon
1 teaspoon salt
1/8 teaspoon cayenne pepper
2 large sweet onions, sliced
1/4 cup water (to thin marinade before roasting)
Fresh mint leaves (optional, for garnish)
Pomegranate seeds (optional, for garnish)

Directions

1. Rinse the beef brisket under cold water and pat completely dry with paper towels. Place it in a ceramic or glass oven-safe roasting dish.
2. In a small bowl, whisk together the pomegranate molasses, 1/4 cup olive oil, minced garlic, cinnamon, salt, and cayenne pepper until smooth.
3. Pour half of the marinade over the brisket, coating the surface evenly. Turn the brisket over and pour the remaining marinade over the other side to ensure full coverage.
4. Cover the dish tightly with plastic wrap and refrigerate overnight, or up to 48 hours for deeper flavor.
5. When ready to cook, preheat the oven to 300°F (150°C).
6. Heat 2 tablespoons olive oil in a large skillet over medium heat. Remove the brisket from the marinade, scraping excess marinade back into the roasting dish. Brown the brisket for about 5 minutes per side until a deep golden crust forms.
7. Stir 1/4 cup water into the marinade remaining in the roasting dish to loosen it.
8. Return the browned brisket to the roasting dish, placing it fat side up on top of the liquid.
9. In the same skillet, add the sliced onions. Cook for 10 to 15 minutes, stirring and scraping up browned bits, until the onions are deeply caramelized.
10. Pour the onions, along with any pan juices, over the brisket. Spoon some marinade liquid over the top.
11. Cover the roasting dish tightly with foil and place in the oven. Roast for approximately 4 to 5 hours, about 1 hour per pound of meat, until the brisket flakes easily with a fork. Check halfway through cooking and add a few tablespoons of water if the pan becomes too dry.
12. Once done, remove the brisket from the oven. Transfer it to a cutting board and cover loosely with foil. Let it rest for 20 to 30 minutes.
13. Scrape the onions from the top of the brisket and reserve.
14. Strain the pan drippings into a saucepan and allow them to cool slightly. Skim off the clear layer of fat that rises to the surface.
15. Blend the reserved onions into the cooking liquid using an immersion blender until smooth and thickened. If desired, blend in an additional 1 tablespoon pomegranate molasses for stronger flavor. Warm gently and adjust seasoning with salt and pepper.
16. Trim excess fat from the brisket and slice thinly against the grain.
17. Arrange slices on a serving platter and spoon the warm sauce generously over the top.

Serve over saffron rice and garnish with fresh mint leaves and pomegranate seeds for a beautiful presentation.

Servings and timing

Servings: 5 servings

Prep Time: 30 minutes
Marinating Time: 8 to 24 hours
Cook Time: 4 to 5 hours
Resting Time: 20 to 30 minutes
Total Time (including minimum marinating): approximately 13 hours

Variations

Add dried apricots or prunes to the roasting dish for subtle sweetness.

Replace cinnamon with 1 teaspoon ground cumin for a more savory Middle Eastern profile.

Add 1 tablespoon honey to the marinade if you prefer a slightly sweeter finish.

Incorporate 1/2 teaspoon ground coriander for extra warmth and complexity.

For a deeper spice note, add 1/4 teaspoon ground cloves.

Storage/Reheating

Storage: Allow the brisket to cool completely before storing. Place sliced brisket and sauce in an airtight container and refrigerate for up to 4 days.

Freezing: Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Place brisket slices in a baking dish, spoon sauce over the top, cover with foil, and warm in a 300°F oven for 20 to 30 minutes until heated through. You can also reheat gently on the stovetop over low heat.

FAQs

Can I prepare this brisket in advance?

Yes. In fact, brisket often tastes better the next day after the flavors have had time to develop.

Can I use bottled pomegranate molasses?

Yes, but taste it first. If it is very tart, you may add 1 to 2 teaspoons brown sugar to balance the flavor.

Why cook brisket fat side up?

Cooking fat side up allows the rendered fat to naturally baste the meat as it roasts.

How do I know when brisket is done?

It is ready when it flakes easily with a fork and feels tender when pierced.

Can I cook this at a higher temperature to save time?

Low and slow cooking is recommended. Higher heat may result in tough meat.

Do I need to brown the brisket first?

Browning adds depth of flavor and improves the final texture, so it is highly recommended.

Can I make this without an immersion blender?

Yes. You can transfer the sauce and onions carefully to a standard blender and blend until smooth.

What should I serve with this brisket?

Saffron rice, roasted vegetables, or a simple green salad pair beautifully.

Can I use a leaner cut of brisket?

Yes, but you may need to add a bit more water during roasting to prevent dryness.

How thin should I slice the brisket?

Slice thinly against the grain for maximum tenderness and easy serving.

Conclusion

Pomegranate Molasses Brisket is a stunning blend of sweet, savory, and warmly spiced flavors. The slow roasting method ensures melt-in-your-mouth tenderness, while the pomegranate-infused sauce adds a vibrant and sophisticated touch. Whether served for a holiday celebration or a special family dinner, this brisket delivers comfort, elegance, and unforgettable flavor in every bite.

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