Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pulled Beef Brisket with Pomegranate and Spices Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 5 reviews

This Pulled Beef Brisket recipe features slow-cooked, tender beef brisket infused with a flavorful spice rub and enriched with the sweetness of pomegranate juice and caramelized onions. The method ensures juicy, fall-apart meat perfect for sandwiches, tacos, or hearty mains.

  • Total Time: 6 hours 20 minutes
  • Yield: 4 servings

Ingredients

Beef Brisket

  • 700 grams beef brisket

Vegetables

  • 2 brown onions (cut into 1cm thick rounds)

Liquids

  • ½ cup pomegranate juice

Spice Rub

  • 1 tablespoon coconut sugar
  • 1 teaspoon sea salt flakes
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon fennel seeds

Instructions

  1. Preheat Oven: Preheat your oven to 150°C (302°F) using the conventional setting to prepare for slow cooking the brisket.
  2. Make Spice Rub: In a small bowl, combine the coconut sugar, sea salt flakes, sweet paprika, onion powder, garlic powder, cumin, coriander, and fennel seeds thoroughly to create a fragrant spice rub.
  3. Coat Brisket in Spice Rub: Place the beef brisket into a baking dish and sprinkle half of the spice rub evenly over one side. Rub the spices into the surface of the meat, then turn the brisket over and repeat with the remaining spice rub on the other side.
  4. Arrange Onions and Add Juice: Lift the brisket and scatter the sliced onions over the base of the baking dish. Place the brisket on top of the onions and carefully pour the pomegranate juice into the pan to add moisture and sweetness during cooking.
  5. Cover and Slow Cook: Cover the dish with a layer of baking paper followed by a sheet of aluminium foil to seal in the moisture. Place the covered dish in the oven and cook for 4 hours to slowly tenderize the meat.
  6. Flip and Baste: After 4 hours, remove the foil and baking paper carefully, flip the brisket over, and baste it generously with the cooking juices using a basting brush. Re-cover with foil and paper and return to the oven.
  7. Continue Cooking: Cook for an additional 2 hours with the cover on. By the end of this 6-hour period the brisket should be extremely tender and falling apart.
  8. Shred and Serve: Remove the brisket from the oven and discard the covers. Using two forks, shred the meat directly in the baking dish and toss it with the cooked onions and juices. Serve as desired, perfect for sandwiches or with sides.

Notes

  • Use a heavy, oven-safe baking dish to ensure even cooking.
  • Covering the dish tightly helps maintain moisture and tenderness.
  • Pomegranate juice adds a subtle tart sweetness balancing the spice rub.
  • For extra flavor, marinate the brisket with the spice rub overnight if time permits.
  • Allow the brisket to rest for 10 minutes before shredding to retain juices.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/pulled-beef-brisket-with-pomegranate-and-spices-recipe/