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
- 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.
- 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).
- 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.
- 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.
- 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.
- 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
