Dinner
Chipotle and Pomegranate Molasses Beef Brisket
A Mexican-Lebanese slow braise, beef brisket cooked low and slow in chipotle, pomegranate molasses, and beef stock until the smoky heat and sweet-sour depth are built into every fibre.
$7
20 minsPrep
4 hrsCook
260 minsTotal
EasyLevel
Nutrition per serving
620Calories
42gProtein
28gFat
48gCarbs
8gSugar
6gFiber
780mgSodium
95mgChol
0gSat Fat
Goes well with
Mexican Lager Beer
local
Mexican Horchata
international
High Protein
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Pat 900g beef brisket dry and season all over with 1.5 tsp salt and 0.5 tsp pepper. Smash 4 garlic cloves. Finely chop 2 tbsp chipotle in adobo. Shred 250g cabbage finely. Roughly tear 15g mint and chop 15g parsley. Have 3 tbsp pomegranate molasses, 400g canned tomatoes, 300ml beef stock ready.
2
Sear
Heat 2 tbsp olive oil in a large ovenproof casserole over high heat. Sear brisket 3–4 minutes per side until deeply browned. Remove and set aside. Preheat oven to 150°C / 300°F.
3
Bloom
Reduce heat to medium. Add garlic, 1 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika. Stir 1 minute until fragrant and spices release their aroma.
4
Build
Add chipotle, pomegranate molasses, tomatoes, and stock to the casserole. Stir to combine. Return brisket fat-side up—liquid should reach halfway up the meat. Cover tightly.
5
Braise
Place casserole in the oven for 3 hrs 30 mins to 4 hrs until brisket is completely tender and falls apart easily. While brisket braises, combine cabbage, mint, parsley, and 3 tbsp pomegranate seeds. Dress with 1 tbsp olive oil, 1.5 tbsp lemon juice, and a pinch of salt. Toss well and set aside.
6
Skim
Remove brisket from oven and lift meat onto a cutting board. Shred with two forks. Skim excess fat from braising liquid. Return shredded meat to the liquid and stir to coat evenly with sauce.
7
Plate
Pile shredded brisket onto 4–5 warmed flatbreads. Serve with the mint and herb slaw alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g450g beef brisket, flat cut
- 1 1/2 tbsp1 1/2 tbsp olive oil
- 3/4 tsp3/4 tsp fine sea salt
- 1/4 tsp1/4 tsp black pepper
- 1 tbsp1 tbsp chipotle in adobo
- 1 1/2 tbsp1 1/2 tbsp pomegranate molasses
- 200g200g canned chopped tomatoes
- 150ml150ml beef stock
- 2 cloves2 cloves garlic
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp ground coriander
- 1/2 tsp1/2 tsp smoked paprika
- 125g125g white cabbage
- 7.5g7.5g fresh mint
- 7.5g7.5g fresh flat-leaf parsley
- 1 1/2 tbsp1 1/2 tbsp pomegranate seeds
- 3/4 tbsp3/4 tbsp lemon juice
- 2-3 large flatbreads
