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Pomegranate Molasses Brisket

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A slow-roasted beef brisket infused with sweet-tart pomegranate molasses, warm cinnamon, garlic, and caramelized onions, creating a tender and deeply flavorful centerpiece perfect for holidays and special gatherings.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 4 hours 30 minutes
  • Total Time: 13 hours
  • Yield: 5 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Middle Eastern
  • Diet: Low Lactose

Ingredients

  • 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
  • Fresh mint leaves (optional, for garnish)
  • Pomegranate seeds (optional, for garnish)

Instructions

  1. Rinse the brisket under cold water and pat completely dry. Place in a ceramic or glass roasting dish.
  2. Whisk together pomegranate molasses, 1/4 cup olive oil, garlic, cinnamon, salt, and cayenne pepper until smooth.
  3. Pour half the marinade over the brisket, turn to coat, and pour the remaining marinade over the other side.
  4. Cover tightly and refrigerate overnight or up to 48 hours.
  5. Preheat oven to 300°F (150°C).
  6. Heat 2 tablespoons olive oil in a large skillet over medium heat. Remove brisket from marinade (reserve marinade) and brown about 5 minutes per side.
  7. Stir 1/4 cup water into the reserved marinade in the roasting dish.
  8. Return browned brisket to the dish, fat side up.
  9. In the same skillet, caramelize sliced onions for 10 to 15 minutes. Pour onions and pan juices over the brisket.
  10. Cover tightly with foil and roast 4 to 5 hours (about 1 hour per pound) until fork-tender, adding water if needed.
  11. Remove brisket and rest 20 to 30 minutes. Reserve onions.
  12. Strain pan drippings, skim fat, and blend with reserved onions until smooth. Adjust seasoning and warm gently.
  13. Slice brisket thinly against the grain and spoon sauce over before serving.

Notes

  • Marinating overnight enhances flavor; up to 48 hours is ideal.
  • Add dried apricots or prunes for subtle sweetness.
  • Substitute cinnamon with cumin for a more savory profile.
  • Add honey if a sweeter finish is preferred.
  • Store refrigerated up to 4 days or freeze up to 3 months.
  • Always slice against the grain for maximum tenderness.

Nutrition

Find it online: https://savorymomskitchen.com/pomegranate-molasses-brisket/