Have Some Food with Your Wahn

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

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

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

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

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

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

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.