Pomegranate Braised Brisket With Sweet And Spicy Zhug Food

POMEGRANATE BRAISED BRISKET

Steps:

• Preheat oven to 325°F. 1. Pat dry brisket. Season brisket with salt and pepper. Heat 2 tablespoons extra virgin olive oil in a large roasting pan or Dutch oven over medium high heat. Sear brisket about 7-10 minutes per side or until dark brown. Remove and set aside. 2. Add remaining 2 tablespoons extra virgin olive oil and sauté onions until browned and quite soft and then add garlic and sauté for an additional 3 minutes. Return brisket to the pan and add pomegranate juice, broth, honey, bay leaves, and fresh herbs. Bring to a boil, then reduce to a simmer and cover. 3. Transfer to preheated oven and braise for 3 ½ to 4 hours or until tender. Let brisket rest for 10 minutes before thinly slicing across the grain. Strain liquid and serve au jus. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

POMEGRANATE BRISKET

Steps:

• Mix the marinade ingredients in a small bowl with ¾ tsp fine salt. Put the beef in a large, ovenproof dish. Pour half the marinade over the beef and spread evenly, then turn it over and pour the rest over the meat over the meat to coat. Cover and chill overnight.
• Remove the meat from the fridge up to 1 hr before cooking to come up to room temperature. If it's a hot day, you can reduce that to 30 mins. Heat the oven to 240C/220C fan/gas 9.
• Turn the meat in the marinade to make sure it is well coated, leaving the fatty layer on the top. Put half the sliced onions underneath the meat and spread the rest over the top. Cover the dish loosely with foil, making sure it is properly covered.
• Roast for 15 mins, then turn the oven down to 170C/150C fan/gas 3 and cook for a further 2 hrs 30 mins-3 hrs. Check it to see how tender it is - a fork should go in and come out easily and the meat should flake well, if not, put back in the oven for another 30 mins.
• Rest the brisket for 15 mins, still covered with foil, then transfer to a board. Decorate with the pomegranate seeds. Serve with the giant couscous, if you like, or shred with two forks, then spoon over some of the pomegranate sauce, then serve with pitta bread and dips of your choice.

BRAISED BRISKET WITH POMEGRANATE JUICE, CHESTNUTS AND TURNIPS

Steps:

• Place the brisket in a shallow roasting pan fat side up; add 2 1/2 tablespoons salt, the coffee and cardamom; and rub all over the brisket. Cover lightly with foil and refrigerate for two days.
• Preheat a broiler. Place the pan with the brisket under it until the meat is evenly browned and much of the fat rendered, about 15 minutes. Remove, transfer brisket to a platter and turn oven to 300 degrees.
• Pour the fat into a Dutch oven or other heavy covered pan large enough to hold the brisket. There should be about 1/4 cup fat; if needed, add vegetable oil. Place the pan over medium-high heat, and add onions, carrots, garlic and a pinch salt. Sauté until lightly browned, about 10 minutes. Add turnips, cumin, black pepper and turmeric. Cover and cook, stirring once or twice, for 5 minutes.
• Add licorice or licorice tea bag, and pomegranate juice. Stir, scraping the bottom of the pan. Add brisket, bring to a simmer, and baste with the juice.
• Cover the pan tightly and place on the middle rack in the oven. Cook until very tender, about 4 hours, basting every 45 minutes. Remove from the oven and discard licorice or tea bag and garlic halves. If desired, at this point, cool the brisket and vegetables, cover, and refrigerate overnight.
• Just before serving, skim the fat and place the pan over medium-low heat. Add chestnuts and reheat just until steaming. Stir in dill and parsley. Transfer brisket to a cutting board and slice against the grain. Serve with vegetables and sauce.

SPICE-RUBBED BRAISED BRISKET

Steps:

• Make the brisket: Heat oven to 300 degrees. In a small bowl, combine the coffee, smoked paprika, coriander, garlic powder, cinnamon, pepper and 2 teaspoons salt. Mix well and rub all over the brisket.
• Heat a large Dutch oven over medium. Add the oil and brown the brisket, taking care not to burn the spices, about 5 minutes per side. Transfer to a plate.
• Reduce the heat to medium-low. Add sliced onion, garlic and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is softened and golden, 8 to 10 minutes.
• Add the red wine, scrape up any brown bits and reduce the liquid by half. Add the pomegranate juice and stock. Bring to a simmer and return the brisket to the pot with the fatty-side up. Cover with the lid, place in the center of the oven, and braise until fork-tender, about 3 1/2 hours, basting every hour or so.
• Uncover and nestle the cipollini onions in the liquid. Cover and braise in the oven for another 45 minutes. The meat should be very tender. Uncover and carefully transfer the meat to a cutting board. Let stand until cool enough to handle.
• Meanwhile, scoop the cipollini onions into a bowl with a slotted spoon. Pour the sauce into a fat separator or a tall container and remove as much fat as you can. Pour the sauce back into the pot, slice the meat and return it to the pot along with the onions, using a brush or spoon to encourage the sauce between the slices. Heat the broiler with the rack 8 inches from the heat source.
• Partly cover the Dutch oven and bring to a boil over high heat. Reduce the heat to simmer until the meat is completely warmed through. Remove the lid and transfer the Dutch oven to the broiler. Broil, basting a few times, until the sauce thickens and the top is glazed, about 8 minutes.
• To serve, dress the parsley with the lemon juice, olive oil, salt and pepper, and sprinkle over top along with the pomegranate seeds. Serve immediately with mashed potatoes.

SWEET-AND-SPICY BRISKET

Steps:

• Season brisket generously with salt and pepper; place in a slow cooker. Scatter carrots, onion, figs, apricots, and thyme evenly over and around brisket. Stir harissa into broth; pour mixture over brisket. Cover and cook on high until brisket is tender, 4 1/2 to 5 hours.
• Remove thyme. Transfer brisket to a cutting board and let rest 15 minutes, then slice thinly against grain. Arrange slices on a platter, spoon vegetables and fruits evenly around them, and drizzle with some of pan juices. Serve with bread and remaining juices on the side.