BRISKET WITH POMEGRANATE-WALNUT SAUCE AND PISTACHIO GREMOLATA
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness and balance to the rich brisket. Be sure to marinate the brisket at least 24 hours in advance.
Provided by Louisa Shafia
Categories Passover Kosher for Passover Kosher Brisket Beef Roast Pistachio Pomegranate Juice Garlic Mint Spring Wheat/Gluten-Free Dinner Hanukkah Winter
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- Marinate and cook the brisket:
- Season brisket all over with salt and pepper. Transfer to a large 2-gallon resealable plastic bag or bowl (use roasting pan only if necessary).
- Purée garlic, walnuts, honey, and 1 cup pomegranate juice in a blender until very smooth. Add remaining 2 cups pomegranate juice and blend until smooth. Pour marinade over brisket. Seal bag or cover bowl tightly with foil. Chill, turning occasionally, at least 24 hours or up to 48 hours.
- Transfer brisket and marinade to roasting pan, cover tightly with foil, and let sit at room temperature 1 hour.
- Preheat oven to 275°F. Bake brisket, covered, until meat shreds easily with 2 forks, about 5 hours; if meat is still tough, continue cooking, covered, 1 hour.
- Transfer brisket to a cutting board and cover loosely with foil. Transfer cooking liquid to a saucepan and spoon off fat from surface. Cook over medium-high heat, skimming off fat and foam as it surfaces, until reduced by two-thirds (you should have about 2 cups sauce). Season with salt and pepper if necessary.
- Make the gremolata:
- Pulse mint, pistachios, garlic, lemon zest, salt, and pepper in a food processor until coarsely chopped. Drizzle in oil, pulsing until just combined (do not overprocess).
- To serve, slice brisket against the grain and transfer to a platter. Spoon sauce over and top with gremolata.
- Do Ahead
- Brisket can be cooked, without slicing, 2 days ahead. Cover and chill; warm before slicing. Sauce can be made 2 days ahead. Cover and chill.
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Jessimar Hornedo
[email protected]This recipe was a bit challenging, but it was worth the effort. The brisket was amazing!
Rebecca Cole
[email protected]This was the best brisket I've ever had. I will definitely be making this again and again.
Mildred Alarcon
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved it!
Esmael Cheikh Ali
[email protected]This recipe was a bit too spicy for my taste, but I was able to tone it down by reducing the amount of chili powder.
bakhti teach
[email protected]I'm not a big fan of brisket, but this recipe changed my mind. It was so flavorful and tender.
Kevin Ranks ug
[email protected]This was a great recipe. The brisket was so tender and the sauce was amazing.
Aiden Small
[email protected]I would make this again.
Colleen Caldwell
[email protected]Delicious!
Jeno Jrmfjf
[email protected]This recipe was easy to follow and the brisket turned out great. I will definitely be making this again.
Musa Taniwal
[email protected]The brisket was a bit dry, but the sauce and gremolata helped to make up for it.
Mumuni Shu'aib
[email protected]I followed the recipe exactly and the brisket turned out perfectly. I would definitely recommend this recipe to anyone looking for a delicious and impressive dish.
Tawulleh Hassana
[email protected]This recipe was a bit time-consuming, but it was well worth the effort. The brisket was fall-apart tender and the sauce was divine.
Abdelrhman abdo
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the unique flavors of the pomegranate walnut sauce and pistachio gremolata.
alamin don139
[email protected]This was an excellent recipe! The brisket was so tender and flavorful, and the pomegranate walnut sauce and pistachio gremolata were the perfect accompaniments. I will definitely be making this again.