Looking for something to cook this Christmas that doesn’t involve a turkey? We’ve made a delicious slow cooked beef brisket, paired with pomegranates to add delicious sweetness to the dish.
This flavour pairing of pomegranates with meat is very common in Persian cuisine, and has been for thousands of years, where the Persian culture tends to use pomegranates for both sauces and marinades for different meats. The tartness of the pomegranate fruit and molasses gives a delightful brightness to the rich brisket, adding depth as your take your first bite.
Pomegranate molasses can be hard to find at your local grocery, however Odysea has a beautifully sweet & tart Pomegranate Molasses, made from 100% concentrated pomegranate juice.
Why this recipe is perfect for Christmas
Our slow cooked pomegranate beef brisket is perfect for the festive season. This time of the year calls for rich, hearty dishes which is everything that the beef brisket holds. The juices of pomegranate molasses seeps throughout the dish, given a delightful, festive feel. Not only this, the slow cooking of the meat produces rich and beautifully tender results, making your guests want to go in for seconds.
Most importantly, this recipe is simple and effective for Christmas. Once you have you list, prepped and assembled everything into the casserole dish/pot, you simple let it cook away for 5 hours while you go about your business. This makes it IDEAL for such a busy time of the year. Once the time is done, you are greeted with a dish that delivers both in complex flavour, achieved with simplicity.
Here is how to make festive slow cooked pomegranate brisket
- Take the meat out the fridge 30 mins before cooking.
- Preheat the oven to 120C.
- Place a large heavy bottomed casserole pan on the hob and add the olive oil. When it has heated up, add the brisket, and sear it on all sides for approximately 10 minutes – you want the meat well browned as this adds lots of flavour.
- Once the meat is nicely browned, remove from the pan and set aside on a plate. Add the onions into the pan with all the meat juices, and fry them until they are soft and starting to caramelize. Then add the garlic cloves, Maldon sea salt flakes and the spices and fry for another few minutes until smelling fragrant.
- Next add the apple cider vinegar and allow it to bubble and cook off before adding the soft brown sugar and the stock. Bring the liquid up to a simmer and then add the brisket back to the pot. Place a lid on the casserole and put it into the oven for 5 hours.
- Check how tender the meat is by pricking with a fork, it should pull apart and shred very easily. If it doesn’t, then return it to the oven for another 30 minutes. Baste the meat in the juices, and if it’s looking a little dry the splash in some water.
- After the meat has cooked, remove from the oven, and rest it under some foil for 10 minutes.
- Then shred the meat with two forks and mix into all the juices and sauce. Drizzle in the pomegranate molasses and toss through to make it sticky and unctuous. Transfer to a large platter and scatter with the pomegranate seeds and coriander leaves.
- Serve this with some sides, we chose fluffy wild rice, seasonal greens, and warm flatbreads.
What sides go well with beef brisket?
Our Hasselback potatoes are a match-made-in-heaven when paired with beef brisket. The deliciously crispy outer provides an irresistible crunch that compliments the tender meat perfectly. Additionally, the fluffy centres of the potato soak up the remaining juices on the plate, leaving no waste!
If you are wanting a green vegetable, try our roasted Brussels Sprouts, peppered with bacon for a deliciously smoky taste. The earthy and smoky tones of the vegetables balances out the gentle sweetness from the beef brisket that paired with pomegranate.
