Brisket With Pomegranate Walnut Sauce And Pistachio Gremolata Recipes
BRISKET WITH POMEGRANATE-WALNUT SAUCE AND PISTACHIO GREMOLATA
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness and balance to the rich brisket. Be sure to marinate the brisket at least 24 hours in advance.
Provided by Louisa Shafia
Categories Passover Kosher for Passover Kosher Brisket Beef Roast Pistachio Pomegranate Juice Garlic Mint Spring Wheat/Gluten-Free Dinner Hanukkah Winter
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- Marinate and cook the brisket:
- Season brisket all over with salt and pepper. Transfer to a large 2-gallon resealable plastic bag or bowl (use roasting pan only if necessary).
- Purée garlic, walnuts, honey, and 1 cup pomegranate juice in a blender until very smooth. Add remaining 2 cups pomegranate juice and blend until smooth. Pour marinade over brisket. Seal bag or cover bowl tightly with foil. Chill, turning occasionally, at least 24 hours or up to 48 hours.
- Transfer brisket and marinade to roasting pan, cover tightly with foil, and let sit at room temperature 1 hour.
- Preheat oven to 275°F. Bake brisket, covered, until meat shreds easily with 2 forks, about 5 hours; if meat is still tough, continue cooking, covered, 1 hour.
- Transfer brisket to a cutting board and cover loosely with foil. Transfer cooking liquid to a saucepan and spoon off fat from surface. Cook over medium-high heat, skimming off fat and foam as it surfaces, until reduced by two-thirds (you should have about 2 cups sauce). Season with salt and pepper if necessary.
- Make the gremolata:
- Pulse mint, pistachios, garlic, lemon zest, salt, and pepper in a food processor until coarsely chopped. Drizzle in oil, pulsing until just combined (do not overprocess).
- To serve, slice brisket against the grain and transfer to a platter. Spoon sauce over and top with gremolata.
- Do Ahead
- Brisket can be cooked, without slicing, 2 days ahead. Cover and chill; warm before slicing. Sauce can be made 2 days ahead. Cover and chill.
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