Description
A flavorful and tender pomegranate brisket marinated in a spiced pomegranate molasses mixture, slow-roasted to perfection and garnished with fresh pomegranate seeds. Served optionally with giant couscous dressed in coriander, urfa chilli, cucumber, and lemon zest, this dish offers a unique balance of sweet, spicy, and savory flavors.
Ingredients
Scale
Brisket & Marinade
- 1 beef brisket (if rolled, unroll it)
- 120ml pomegranate molasses
- 60ml olive oil
- 2 tsp ras el hanout
- 4 garlic cloves, finely chopped
- 1 tsp urfa chilli flakes
- ¾ tsp fine salt
Onions & Garnish
- Red onions, finely sliced (quantity not specified, approx. 2 medium onions)
- ½ pomegranate, seeds only
Optional Giant Couscous Salad
- Cooked giant couscous (quantity to serve, approx. 200g cooked)
- 10g coriander leaves, roughly chopped
- A little urfa chilli
- Sliced cucumber (approx. ½ medium cucumber)
- Lemon zest (from 1 lemon)
Instructions
- Prepare Marinade: In a small bowl, mix pomegranate molasses, olive oil, ras el hanout, finely chopped garlic, urfa chilli flakes, and ¾ tsp fine salt until combined.
- Marinate the Brisket: Place the beef brisket in a large ovenproof dish. Pour half the marinade over the brisket, spreading evenly, then turn the brisket over and coat the other side with the remaining marinade. Cover the dish and chill in the refrigerator overnight.
- Bring Meat to Room Temperature: Remove the marinated brisket from the refrigerator up to 1 hour before cooking to allow it to come to room temperature (30 minutes if a hot day).
- Preheat Oven: Preheat the oven to 240°C (220°C fan) or gas mark 9.
- Prepare for Roasting: Turn the brisket in the marinade to ensure it is well coated, keeping the fatty layer on top. Place half of the sliced red onions under the brisket and spread the remaining onions over the top. Cover the dish loosely with foil, making sure it is properly sealed.
- Start Roasting: Roast the brisket in the preheated oven at 240°C for 15 minutes to develop a crust.
- Slow Roast: Reduce oven temperature to 170°C (150°C fan) or gas mark 3 and cook for 2 hours 30 minutes to 3 hours. Check tenderness by inserting a fork; it should slide in easily and the meat should flake well. If not tender enough, roast for an additional 30 minutes.
- Rest the Meat: Remove the brisket from the oven and rest for 15 minutes, covered loosely with foil to retain moisture.
- Garnish and Serve: Transfer the brisket to a serving board, decorate with fresh pomegranate seeds. Serve with optional giant couscous salad or shred the meat with two forks and spoon over some of the cooking juices. Accompany with pitta bread and desired dips.
Notes
- Marinating overnight enhances the flavor and tenderness of the brisket.
- Letting the meat come to room temperature before cooking ensures even cooking.
- Adjust the roasting time based on the size and thickness of the brisket.
- The optional giant couscous salad adds a fresh, light contrast to the rich meat.
- Urfa chilli adds a mild smoky heat; substitute with another chili flakes if unavailable.
- Reserve some pomegranate molasses for drizzling if you prefer a stronger tangy flavor.
- Prep Time: 15 minutes (plus overnight marination)
- Cook Time: 3 hours 15 minutes (including initial high heat and slow roasting)
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
Keywords: pomegranate brisket, beef brisket recipe, slow roasted beef, pomegranate molasses, Middle Eastern beef, spiced brisket, oven-roasted brisket
