How to Make Braised Brisket with Pomegranate, Cumin, and Cilantro

pomegranate juice

🥗Healthier: fresh pomegranate juice

💰Cheaper: cranberry juice

Fresh juice enhances flavor, while cranberry juice is more affordable.

brisket

🥗Healthier: chicken thighs

💰Cheaper: chuck roast

Chicken thighs are lower in fat, while chuck roast is a budget-friendly substitute.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Non-alcoholic options maintain flavor, while grape juice is more economical.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup has a lower glycemic index, while sugar is a cost-effective sweetener.

Start with a whole brisket and cut it into two pieces for even cooking.

Trim the fat cap to a quarter of an inch.

Poke each piece of meat 20 times with a skewer to help the salt penetrate.

Sprinkle 5 teaspoons of kosher salt all over the meat and wrap in plastic wrap, refrigerating for at least 16 hours.

Heat 2 tablespoons of vegetable oil in a roasting pan over medium heat until shimmering.

Add 2 chopped onions and sauté until soft, adding 1/4 teaspoon of baking soda to help with browning.

Add 6 cloves of minced garlic and sauté for about 30 seconds.

Incorporate 4 minced anchovies and 1 tablespoon of tomato paste, stirring well.

Add 1 tablespoon of cumin, 1.5 teaspoons of cardamom, 1/2 teaspoon of black pepper, and 1/8 teaspoon of cayenne pepper, cooking for about 30 seconds to a minute.

Stir in 1/4 cup of all-purpose flour to create a roux, cooking until it changes color and no flour pockets remain.

Pour in 2 cups of pomegranate juice and 1.5 cups of chicken broth, scraping up any browned bits from the pan.

Add 3 bay leaves and 2 tablespoons of powdered gelatin, stirring to combine and bring to a simmer.

Preheat the oven to 325°F (163°C).

Add the brisket to the sauce, ensuring it is submerged halfway, and cover tightly with foil.

Bake at 325°F for the first hour and a half, then reduce the oven temperature to 250°F (121°C) and continue cooking for 2 to 2.5 hours.

Check for tenderness by lifting the meat with a fork; if it can be lifted easily, it is done.

Remove the brisket from the liquid and cover with foil to keep warm.

Cooking Techniques

Equipment Needed

Spice Level: