Description
This beef brisket recipe with Pomegranate Molasses Glaze transforms a humble cut into an incredibly tender, juicy main dish, perfect for impressive family gatherings or a comforting Sunday dinner.
Ingredients
- 1 (3-4 lb) beef brisket, flat or point cut
- 0.5 cup (120ml) pomegranate molasses
- 2 cups (480ml) beef broth (low sodium preferred)
- 1 large yellow onion (about 1.5 cups), chopped
- 4 cloves garlic, minced (about 2 Tbsp)
- 1 Tbsp kosher salt
- 1 tsp black pepper, freshly ground
- 1 tsp paprika (or smoked paprika for deeper flavor)
- 0.5 tsp onion powder
Instructions
- Prep the Brisket: Take your beef brisket and trim any large pieces of hard, excess fat, leaving about a 0.25-inch fat cap for flavor. Pat it thoroughly dry with paper towels. In a small bowl, combine the salt, pepper, paprika, and onion powder, then generously rub this spice mixture all over the brisket, pressing it in.
- Sear for Flavor: Heat a large Dutch oven or oven-safe pot over medium-high heat until hot. Add a tablespoon of high-heat oil if needed. Carefully place the seasoned beef brisket into the hot pot and sear for 5-7 minutes per side, turning it gently, until a deep golden-brown crust forms.
- Make the Glaze Base: Remove the brisket and set it aside. Reduce the heat to medium. Add the chopped onion to the pot and sauté for 3-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant. Deglaze the pot with beef broth, scraping up any delicious fond. Then, stir in the pomegranate molasses.
- Slow Cook to Perfection: Return the seared beef brisket to the pot, ensuring it’s partially submerged in the liquid (about halfway up the sides). Cover the pot tightly and bake in a preheated oven at 300°F (150°C) for 3-4 hours, or until the meat is incredibly fork-tender and pulls apart easily. (If the liquid is getting too low, add another 0.5 cup of beef broth to keep the brisket moist.)
- Rest and Slice: Once tender, carefully remove the brisket from the pot and transfer it to a cutting board. Tent it loosely with foil and let it rest for 20 minutes. When ready, slice the beef brisket against the grain into desired thickness.
- Finish with Glaze: While the brisket rests, place the pot with the cooking liquid back on the stovetop over medium-high heat. Bring it to a simmer and reduce it for 10-15 minutes, stirring occasionally, until it thickens into a rich, sticky glaze that coats the back of a spoon. Taste and adjust seasoning if needed. Spoon this luscious glaze generously over your sliced beef brisket before serving.
Notes
For best results, look for well-marbled brisket and use fresh garlic and onion. Optional additions include 0.25 cup red wine for deeper notes, shallots for a milder flavor, or 1 Tbsp fresh orange juice for brightness. As a substitute for pomegranate molasses, combine 0.33 cup balsamic glaze and 1 Tbsp lemon juice. For a low-carb option, use sugar-free pomegranate molasses. Resting the brisket is vital for maximum tenderness and juiciness.
- Prep Time: 25 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising, Baking, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 4 oz)
- Calories: 380 calories
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg
Keywords: beef brisket, pomegranate molasses glaze, slow cooked, Sunday dinner, comfort food, braised, tender, savory-sweet, family meal, easy