Pomegranate Brisket with Couscous and Pomegranate Sauce Recipe

ByNoah Steele
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Introduction

This Pomegranate Brisket is a flavorful and tender dish, infused with the warm spices of ras el hanout and the sweet tang of pomegranate molasses. Slow-roasted to perfection, it makes a vibrant centerpiece for any meal, especially when served with giant couscous and fresh accompaniments.

A white oval plate holds a large piece of dark brown roasted meat with a shiny, rich glaze. The meat is topped and surrounded by deep red pomegranate seeds and soft, translucent, caramelized red onion slices creating texture and color contrast. The bottom right corner of the meat is shredded, showing tender, fibrous layers. A silver fork and a knife with a wooden handle rest on the plate’s right edge. Nearby, there is a white bowl with a few pomegranate seeds and another white bowl filled with a salad made of small pale brown grains, bright green chopped celery, fresh green parsley leaves, and small yellow and red seasoning specks. The whole setting is arranged on a white marbled surface with a green cloth napkin partly underneath the oval plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 beef brisket (if rolled, unroll it)
  • 2 red onions, finely sliced
  • ½ pomegranate, seeds only
  • Cooked giant couscous tossed with 10g coriander leaves, a little urfa chilli, sliced cucumber, and lemon zest (optional), to serve
  • 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

Instructions

  1. Step 1: In a small bowl, mix the pomegranate molasses, olive oil, ras el hanout, garlic, urfa chilli flakes, and fine salt to create the marinade.
  2. Step 2: Place the beef brisket in a large ovenproof dish. Pour half the marinade over the meat, spreading it evenly. Turn the brisket over and pour the remaining marinade to coat it well. Cover and refrigerate overnight to marinate.
  3. Step 3: Remove the brisket from the fridge up to 1 hour before cooking to come to room temperature (30 minutes if the day is hot). Preheat the oven to 240°C (220°C fan/gas mark 9).
  4. Step 4: Turn the meat in the marinade to ensure it is well coated, keeping the fatty layer on top. Place half of the sliced onions underneath the meat and spread the remaining onions over the top. Cover loosely with foil ensuring the dish is properly covered.
  5. Step 5: Roast in the oven for 15 minutes, then reduce the temperature to 170°C (150°C fan/gas mark 3) and cook for 2 hours 30 minutes to 3 hours. Check tenderness by piercing with a fork; it should go in easily and the meat should flake well. If not, roast for an additional 30 minutes.
  6. Step 6: Remove the brisket from the oven and rest it covered with foil for 15 minutes. Transfer to a board and decorate with pomegranate seeds.
  7. Step 7: Serve the brisket shredded with pomegranate sauce spooned over. Accompany with giant couscous and pitta bread with dips if desired.

Tips & Variations

  • For extra flavor, let the brisket marinate for up to 24 hours.
  • Swap urfa chilli flakes for smoked paprika if you prefer a milder smoky heat.
  • If giant couscous isn’t available, regular couscous or quinoa work well as alternatives.
  • To keep the meat moist during roasting, baste occasionally with the marinade juices.

Storage

Store leftover brisket in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at a low temperature or in a covered pan with a splash of water to keep it moist. The brisket can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white oval plate holds a piece of dark brown roasted meat with a charred texture, some of which is shredded on one side. The meat is topped with thin rings of cooked purple onions and bright red pomegranate seeds scattered across the surface and around the meat in a rich brown sauce. A silver fork and a knife with a wooden handle rest on the right side of the plate. Nearby, a small white bowl filled with glossy red pomegranate seeds and a white bowl containing a light beige couscous salad dressed with green herb leaves and small yellow and red seasonings sit on a white marbled surface. A green cloth is partially visible under the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the brisket without marinating overnight?

While marinating overnight enhances flavor and tenderness, you can marinate it for at least 2 hours if short on time, though the depth of flavor will be less pronounced.

What can I serve instead of giant couscous?

Regular couscous, quinoa, or even roasted vegetables make great alternatives and pair nicely with the brisket’s rich flavors.

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Pomegranate Brisket with Couscous and Pomegranate Sauce Recipe

★★★★★

4.6 from 89 reviews
  • Author: Noah
  • Total Time: Overnight plus 3 hours 35 minutes
  • Yield: 6 servings 1x
  • Diet: Halal
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Description

This succulent Pomegranate Brisket recipe infuses tender beef with the rich flavors of pomegranate molasses, aromatic ras el hanout, and a hint of urfa chili. Slow-roasted to perfection, the brisket becomes irresistibly tender and slightly tangy, complemented by sweet red onions and fresh pomegranate seeds. Serve it alongside a fragrant giant couscous salad for a delightful and hearty meal.

Ingredients

Scale

Brisket and 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

Vegetables and Garnish

  • Red onions, finely sliced (enough to cover under and over the brisket)
  • ½ pomegranate, seeds only

To Serve (Optional)

  • Cooked giant couscous tossed with 10g coriander leaves, a little urfa chilli, sliced cucumber, and lemon zest
  • Pitta bread and dips of your choice

Instructions

  1. Prepare Marinade and Marinate Brisket: In a small bowl, mix the pomegranate molasses, olive oil, ras el hanout, finely chopped garlic, urfa chilli flakes, and ¾ teaspoon of fine salt to create the marinade. Place the beef brisket into a large, ovenproof dish and pour half the marinade over it, spreading evenly. Turn the brisket over and coat the other side with the remaining marinade. Cover the dish and chill overnight to allow flavors to penetrate.
  2. Bring Brisket to Room Temperature and Preheat Oven: Remove the brisket from the fridge about 1 hour before cooking to come up to room temperature (or 30 minutes if it’s hot). Preheat the oven to 240°C (220°C fan/gas mark 9).
  3. Prepare Brisket for Roasting: Turn the brisket in the marinade to ensure even coating, leaving the fatty layer on top. Spread half of the finely sliced red onions under the meat and the remaining onions over the top. Cover the dish loosely with foil, ensuring it is properly sealed to retain moisture during cooking.
  4. Roast at High Temperature then Lower Heat: Roast the brisket for 15 minutes at 240°C to develop a crust, then reduce the oven temperature to 170°C (150°C fan/gas mark 3). Continue roasting for another 2 hours 30 minutes to 3 hours until the meat is tender and flakes easily with a fork. If needed, prolong cooking by 30 minutes for optimal tenderness.
  5. Rest the Brisket: Remove the brisket from the oven and keep it covered with foil. Allow it to rest for 15 minutes so the juices redistribute, ensuring moist and tender meat.
  6. Serve: Transfer the rested brisket to a serving board and sprinkle with fresh pomegranate seeds for a burst of color and flavor. Serve with the giant couscous salad if desired or shred the meat with two forks and drizzle with some of the pomegranate sauce from the dish. Accompany with pitta bread and your choice of dips for a complete meal.

Notes

  • Marinating overnight is essential for deep flavor infusion and tenderization.
  • Adjust oven roasting times based on the size and thickness of your brisket.
  • Resting the meat before serving keeps it juicy and easy to carve.
  • Giant couscous with fresh herbs and spices complements the rich flavors of the brisket perfectly.
  • Urfa chilli flakes add gentle warmth and smokiness—adjust amount to taste.
  • Prep Time: 20 minutes (plus overnight marinating)
  • Cook Time: 3 hours 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Middle Eastern

Keywords: pomegranate brisket, slow roasted brisket, Middle Eastern beef recipe, pomegranate molasses marinade, ras el hanout brisket

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