Brisket With Leeks And Pomegranate Molasses

Brisket With Leeks And Pomegranate Molasses

INGREDIENTS

· 6 to 8 medium leeks, dark green parts trimmed

· 2 1/2 to 3 pounds flat-cut beef brisket

· Kosher salt

· Freshly ground black pepper

· 4 tablespoons olive oil

· 1/2 cup pomegranate molasses, or more as needed

· 1/3 cup water

· 5 ounces pitted dates, coarsely chopped (generous 1 cup)

· 2 large cloves garlic

· Pinch ground cayenne pepper

· Pomegranate seeds (arils) (optional)

DIRECTIONS

Cut the leeks crosswise into 1/2-inch thick rounds

Cut the brisket into 4 equal pieces. Season generously with salt and pepper on both sides.

Pour 2 tablespoons of the oil into the slow cooker, then add the leeks; cover and turn on HIGH.

Heat the remaining 2 tablespoons of oil in a large, ovenproof skillet (preferably cast-iron or nonstick) over medium-high heat. Once the oil shimmers, add the brisket pieces and brown on all sides, turning as needed.

Transfer to the slow cooker, then add the pomegranate molasses, water, dates, garlic and cayenne pepper; cover and reduce the heat to LOW. Cook for 6 to 7 hours, or until the brisket is quite tender. Check it about halfway through and reposition the pieces so that they are coated and close to submerged in the liquid.

Once the meat is done, transfer the pieces to a cutting board. Increase the heat to HIGH; if you’d like a non-chunky sauce, use an immersion (stick) blender to puree the slow cooker mixture until fairly smooth.

Cover and cook for 10 minutes or until the sauce is slightly reduced. Taste and add salt and/or pepper and more pomegranate molasses, as needed.

Meanwhile, slice the meat as you wish and arrange it on a platter. Pour the sauce over the top; garnish with pomegranate seeds*, if using. Serve warm.

 

*The easiest way to deseed a pomegranate is by cutting it in half . The while holding over a bowl with the cut side down, beat on the back of the pomegranate with a large spoon, and seeds will just fall out.


Click here to download a pdf of this recipe.

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Brisket With Leeks And Pomegranate Molasses   

1. Ingredients: Brisket, Leeks, Pomegranate Molasses, Chopped Dates, Fresh Pomegranate Seeds, Olive Oil, Garlic, Salt & Cayenne Pepper

 

2. Pomegranate Molasses


3. Leeks


4. Cut Leeks Crosswise


5. Leeks After Cutting    


6. Leaks & Oil in Slow Cooker


7. Cover & Set To High


8. Cut & Season Brisket


9. Heat Remaining Oil


10. Brown Brisket Pieces


11. Transfer Leeks & Brisket To Slow Cooker


12. Add Dates, Garlic, Salt & Cayenne Pepper


13. Add Pomegranate Molasses & Water


14. Cover & Reduce to LOW for 6 Hours


15. At 3 Hours, Turn Brisket To Coat


16. Deseed A Pomegranate


17. Add Seeds But Don't Cook


18. Brisket With Leeks and Pomegranate Molasses Voilà!

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pKilkus@gmail.com                       © Peter Kilkus 2018