Ingredients
1 first-cut beef brisket
1/2 cup pomegranate molasses (Sadaf is kosher)
¼ cup extra virgin olive oil
4 garlic cloves, minced
2 tsp lemon juice
1 tbsp kosher salt
1 tbsp smoked paprika
1 tbsp freshly ground black pepper
6 shallots, sliced
¼ cup light brown sugar
Directions
Preheat convection oven to 300F, or 325F conventional.
In a small mixing bowl, whisk together pomegranate molasses, lemon juice, olive oil, minced garlic cloves, brown sugar, kosher salt, pepperand smoked paprika.
Rinse the brisket and pat dry, then place in an oven-safe roasting pan.
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. (You can marinate the brisket overnight if you wish, but this is optional).
Tightly cover the roasting dish with parchment (not wax) paper and heavy duty foil. Place brisket in the oven and let it braise for 4-5 hours. Some larger/leaner cuts take longer, so be patient. After about 3 hours, check the liquid level inside the pan. If it is drying out, add enough water to reconstitute the sauce Brisket is ready when it is fork tender (when a fork can easily pierce the meat without an excess of force).
Remove brisket from the pan and place it on a cutting board to rest. Tent with foil for 30 minutes before slicing. The brisket can even be cooked ahead of time, and sliced just before reheating.
Strain the pan juices into a sauce pan. When the fat rises to the top, skim off what you can. Alternatively, if preparing ahead of time, you can pull the fat layer off the top of the sauce after it has been cooled.
Warm the sauce on the stovetop, seasoning to taste.
When slicing the brisket, you must cut AGAINST the grain. No matter how tender you make it, it will be very dry if this is done incorrectly. There are many videos online showing slicing tutorials.
Place sliced brisket into a serving dish, garnished with pomegranate seeds and mint leaves. It goes very well with brown rice.
Betayavon!