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.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 450g beef brisket dry and season all over with 0.75 tsp salt and 0.25 tsp pepper. Smash 2 garlic cloves. Finely chop 1 tbsp chipotle in adobo. Shred 125g cabbage finely. Roughly tear 8g mint and chop 8g parsley. Have 1.5 tbsp pomegranate molasses, 200g canned tomatoes, 150ml beef stock ready.
Sear
Heat 1 tbsp olive oil in a medium 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.
Bloom
Reduce heat to medium. Add garlic, 0.5 tsp cumin, 0.5 tsp coriander, 0.5 tsp smoked paprika. Stir 1 minute until fragrant and spices release their aroma.
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.
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 1.5 tbsp pomegranate seeds. Dress with 0.5 tbsp olive oil, 0.75 tbsp lemon juice, and a pinch of salt. Toss well and set aside.
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.
Plate
Pile shredded brisket onto 2 warmed flatbreads. Serve with the mint and herb slaw alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.