Pomegranate & Christmas Spiced Brisket
Serves: 6-8 people | Prep Time: 10-15 mins + overnight marinating | Cook: 4-4.5 hours
1 tsp ground cumin
1 tsp ground ginger
1 tsp smoked paprika
½ tsp ground cloves
½ tsp ground allspice
½ tsp cracked black pepper
½ tsp nigella seeds
2 tsp sea salt flakes
3 tbsp pomegranate molasses
5 sprigs of thyme, leaves only
4 tbsp olive oil
2 kg flat cut brisket
1 carrot, roughly chopped
1 celery stick, roughly chopped
4 golden shallot onions or small brown onions, roughly chopped
500ml good quality beef stock
1 tbsp plain flour
Fresh pomegranate seeds
To prepare the brisket, mix together the cumin, ginger, paprika, cloves, allspice, black pepper, nigella seeds, salt flakes, pomegranate molasses, thyme and half the olive oil in a bowl. Rub the spice mixture all over the beef brisket. Set aside to marinate overnight in the refrigerator (or optional 30mins minimum).
Preheat the oven to 180°C fan forced. Place the carrot, celery and golden shallot onions along with the remaining olive oil into a baking tray. Lay the brisket on top of the vegetables. Pour in half the stock around the brisket (don’t pour over the brisket at this stage). Place into the hot oven and cook for 20mins.
Turn the temperature down to 140°C and continue to cook for a further 3 ½ – 4 hours, spooning over the pan juices every 30mins. The brisket is cooked when it’s tender and begins to fall apart with a fork.
Remove from the oven and set aside on a plate loosely covered with foil to rest for 15mins. Meanwhile, to make the gravy, place your baking tray over a medium heat on the stove, and bring any stock and juices to a simmer, sift in the flour and quickly whisk in, add the remaining stock and continue to cook until thickened. Strain into a jug.
Slice the brisket, or shred it with a fork and serve with the gravy and fresh pomegranate seeds.