Sweet & Sour Brisket with Pomegranate Molasses and Dried Fruit | Serious Eats : Recipes

all-horns-and-thorns:

This is a link to the brisket recipe we use, roughly. Instead of roasting it in the oven, we first brown the brisket and then put it in the slow-cooker for 8-10 hours. We usually only make a 2-3 pound brisket, because there’s only two of us, and instead of slicing it, we shred it back into the sauce. Sauce-wise, we just use whatever dried fruit and dark-colored soda we have around, we never use cilantro, and usually we don’t have red wine around. 

Ingredients

  • 2 medium onions, quartered
  • 1 3-inch piece of ginger
  • 1/2 cup pomegranate molasses
  • 1/2 cup apple cider
  • 1 cup dry red wine
  • 1 cup cola
  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 1 1/2 cups ketchup
  • 1/2 cup unfiltered cider vinegar
  • 1 teaspoon cumin
  • 2 teaspoon ground black pepper
  • 1/2 cup chopped cilantro
  • 1 cup prunes
  • 1 cup dried apricots
  • 1 cup dried cherries
  • 6 pounds first-cut brisket, rinsed and thoroughly dried with paper towels

Procedures

  1. 1

    Preheat oven at 350°F. In food processor or blender process all ingredients except dried fruit and the beef until smooth.

  2. 2

    Place brisket fat side up into large heavy-bottomed roasting pan and cover with sauce. Scatter with dried fruit. Cover tightly with foil and cook for 2 hours.

  3. 3

    Turn brisket, cover with foil, and bake for 30 minutes. Remove cover and cook until meat is fork-tender, about 30 minutes longer. Remove from oven and tent with foil for 30 minutes before carving.

  4. 4

    Meanwhile, place roasting pan over 2 burners and bring sauce to boil. Reduce to desired consistency and adjust seasoning with salt and pepper.

  5. 5

    Trim fat from meat (where you can see it), and slice against the grain into desired thickness. Arrange slices on platter. Pour sauce over sliced meat and serve immediately.

(Source: alphorn-sandstorm)

Sweet & Sour Brisket with Pomegranate Molasses and Dried Fruit | Serious Eats : Recipes

all-horns-and-thorns:

This is a link to the brisket recipe we use, roughly. Instead of roasting it in the oven, we first brown the brisket and then put it in the slow-cooker for 8-10 hours. We usually only make a 2-3 pound brisket, because there’s only two of us, and instead of slicing it, we shred it back into the sauce. Sauce-wise, we just use whatever dried fruit and dark-colored soda we have around, we never use cilantro, and usually we don’t have red wine around. 

Ingredients

  • 2 medium onions, quartered
  • 1 3-inch piece of ginger
  • 1/2 cup pomegranate molasses
  • 1/2 cup apple cider
  • 1 cup dry red wine
  • 1 cup cola
  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 1 1/2 cups ketchup
  • 1/2 cup unfiltered cider vinegar
  • 1 teaspoon cumin
  • 2 teaspoon ground black pepper
  • 1/2 cup chopped cilantro
  • 1 cup prunes
  • 1 cup dried apricots
  • 1 cup dried cherries
  • 6 pounds first-cut brisket, rinsed and thoroughly dried with paper towels

Procedures

  1. 1

    Preheat oven at 350°F. In food processor or blender process all ingredients except dried fruit and the beef until smooth.

  2. 2

    Place brisket fat side up into large heavy-bottomed roasting pan and cover with sauce. Scatter with dried fruit. Cover tightly with foil and cook for 2 hours.

  3. 3

    Turn brisket, cover with foil, and bake for 30 minutes. Remove cover and cook until meat is fork-tender, about 30 minutes longer. Remove from oven and tent with foil for 30 minutes before carving.

  4. 4

    Meanwhile, place roasting pan over 2 burners and bring sauce to boil. Reduce to desired consistency and adjust seasoning with salt and pepper.

  5. 5

    Trim fat from meat (where you can see it), and slice against the grain into desired thickness. Arrange slices on platter. Pour sauce over sliced meat and serve immediately.

(Source: alphorn-sandstorm)

Posted 1 year ago 17 notes

Notes:

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