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Pomegranate Molasses Brisket
4.8 from 99 votes

Pomegranate Molasses Brisket

The Pomegranate Molasses Brisket is a slow-roasted beef dish marinated in a mixture of pomegranate molasses, olive oil, garlic, cinnamon, salt, and cayenne pepper. This marinade imparts a subtle sweet and tangy complexity, balanced by warm spices and a touch of heat. The brisket is first browned in a skillet for a caramelized crust, then finished in the oven to develop tenderness.

Prep Time
30 mins
Cook Time
5 hrs
Total Time
5 hrs 30 mins
Servings: 5 servings
Calories: 696 kcal
Course: Main Course
Cuisine: Middle Eastern

Ingredients

  • 4-5 pounds beef brisket
  • 1/2 cup pomegranate molasses
  • extra virgin olive oil
  • 4 cloves garlic minced
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 onion large, sweet, sliced
  • mint leaf optional, for garnish, fresh
  • pomegranate seeds (optional, for garnish)

Instructions

    Cup of Yum
  1. Rinse the brisket and pat dry, then place in a ceramic or glass oven-safe roasting dish. In a small mixing bowl, whisk together pomegranate molasses, ¼ cup olive oil, minced garlic cloves, cinnamon, salt, and cayenne pepper. 
  2. Pour half of the marinade over the top of the brisket, making sure the entire surface is covered in an even layer. Turn the brisket over and pour the other half of the marinade over the brisket so both sides are evenly coated.Cover the dish with plastic wrap and marinate in the refrigerator overnight, or up to two days.
  3. When ready to cook, preheat your oven to 300 degrees F. Heat 2 tbsp of olive oil in a large skillet over medium heat. Take the brisket out of the marinade, scraping any excess marinade back into the roasting dish. Place the brisket into the skillet. Brown the brisket on both sides (about 5 minutes per side).
  4. While brisket is browning, stir ¼ cup of water into the marinade at the bottom of the roasting dish to make it more liquid.
  5. Transfer brisket back to the roasting dish on top of the liquid marinade, making sure the fatty layer is on top. Place sliced onions into the hot skillet. Saute the onions for 10-15 minutes, scraping up the brown bits as the onions cook.
  6. When onions are nicely browned and caramelized, pour them over the top of the brisket along with the brown bits and oil from the skillet. Use a spoon to scoop up some of the marinade from the bottom of the dish; spoon marinade over the top of the onions.
  7. Cover the roasting dish with foil. Place brisket in the oven and let it slowly roast for 4-5 hours. It will take about 1 hour per pound of meat (leaner cuts of meat may take longer—test for doneness). If your cut of brisket is very lean, you may need a little more water to keep it moist while it cooks. Check halfway through cooking and add more water to the bottom of the dish, if needed. The brisket will shrink by about 1/3 in size as it cooks. Brisket is ready when it flakes tenderly. You can let it cook even longer if you like a soft, shredded texture.
  8. Scrape the cooked onions off the top of the brisket. Reserve.
  9. Remove brisket from the pan and place it on a cutting board.Cover the brisket with foil to keep it warm. Let it rest for 20-30 minutes before slicing; this will allow the juices to distribute through the meat.
  10. Strain pan drippings from the roasting pan into a saucepan and allow to cool.
  11. Once the pan drippings have cooled slightly, you will see the clear fat rise to the surface of the liquid. Skim as much of this fat off of the surface as you can.
  12. Use an immersion blender to blend the reserved onions into the cooking liquid. This will thicken the sauce and add flavor. If you'd like a stronger, more pronounced pomegranate flavor, you can also blend in an additional 1 tbsp of pomegranate molasses (optional). Warm the sauce in a small saucepan on the stovetop. Season with salt and pepper to taste.
  13. Cut fat cap off the brisket, then cut the brisket in thin slices against the grain.
  14. Place brisket slices into a serving dish. Pour the warmed sauce over the brisket slices.
  15. My favorite way to serve this brisket is sliced over freshly cooked saffron rice. I like to garnish it with fresh pomegranate seeds (arils) and fresh mint for a colorful and aromatic presentation.

Notes

  • Marinate the brisket for at least overnight or up to two days for deeper flavor.
  • Brown the brisket evenly in a large skillet to develop a crust before roasting.
  • Use a ceramic or glass roasting dish covered with plastic wrap for marinating and cooking.
  • Garnish with fresh mint leaves and pomegranate seeds for added freshness and appearance.

Nutrition Information

Calories 696kcal (35%) Carbohydrates 33g (11%) Protein 76g (152%) Fat 26g (40%) Saturated Fat 9g (45%) Cholesterol 224mg (75%) Sodium 771mg (32%) Potassium 1373mg (29%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 20IU (0%) Vitamin C 7.1mg (8%) Calcium 59mg (6%) Iron 7.4mg (41%)

Nutrition Facts

Serving: 5 servings

Amount Per Serving

Calories 696

% Daily Value*

Calories 696kcal 35%
Carbohydrates 33g 11%
Protein 76g 152%
Fat 26g 40%
Saturated Fat 9g 45%
Cholesterol 224mg 75%
Sodium 771mg 32%
Potassium 1373mg 29%
Fiber 1g 4%
Sugar 21g 42%
Vitamin A 20IU 0%
Vitamin C 7.1mg 8%
Calcium 59mg 6%
Iron 7.4mg 41%

* Percent Daily Values are based on a 2,000 calorie diet.