Pomegranate Brisket
Ingredients:
beef brisket (if rolled, unroll it)
red onions, finely sliced
½ pomegranate, seeds only
cooked giant couscous tossed through with 10g coriander leaves, a little urfa chilli, sliced cucumber and lemon zest (optional), to serve
120ml pomegranate molasses
60ml olive oil
2 tsp ras el hanout
4 garlic cloves, finely chopped
1 tsp urta chilli flakes
Instructions:
Prep:
Preheat your oven.
Marinate the beef brisket with pomegranate molasses and other preferred seasonings. Allow it to marinate overnight for best results.
Cook:
Place the marinated brisket in a roasting pan.
Cook in the oven for 3 hours, or until the brisket is tender and easily shredded.
Serve:
Once cooked, garnish the brisket with pomegranate seeds.
Serve hot, preferably with a side of grains or salad.
Additional Notes:
Prep Time: 30 mins
Cook Time: 3 hrs (plus overnight marinating)
