pomegranate molasses brisket
slow roasted brisket infused with pomegranate molasses, garlic, and spice . kosher, meat, rosh hashanah, holiday
beef brisket, pomegranate molasses, extra virgin olive oil, garlic, minced, cinnamon, salt, cayenne pepper, large sweet onions, sliced, fresh mint leaves, pomegranate seeds
- 4 5 lb beef brisket
 - 1/2 cup pomegranate molasses
 - extra virgin olive oil
 - 4 cloves garlic
 - minced
 - 2 tsp cinnamon
 - 1 tsp salt
 - 1/8 tsp cayenne pepper
 - 2 large sweet onions
 - sliced
 - fresh mint leaves
 - pomegranate seeds

- rinse the brisket and pat dry, then place in a ceramic or glass oven safe roasting dish.
 - in a small mixing bowl, whisk together pomegranate molasses, 1/4 cup olive oil, minced garlic cloves, cinnamon, salt, and cayenne pepper.
 - pour half of the marinade over the top of the brisket, making sure the entire surface is covered in an even layer.
 - turn the brisket over and pour the other half of the marinade over the brisket so both sides are evenly coated.
 - cover the dish with plastic wrap and marinate in the refrigerator overnight, or up to two days.
 - when ready to cook, preheat your oven to 300 degrees f.
 - heat 2 tbsp of olive oil in a large skillet over medium heat.
 - take the brisket out of the marinade, scraping any excess marinade back into the roasting dish.
 - place the brisket into the skillet.
 - brown the brisket on both sides about 5 minutes per side.
 - while brisket is browning, stir 1/4 cup of water into the marinade at the bottom of the roasting dish to make it more liquid.
 - transfer brisket back to the roasting dish on top of the liquid marinade, making sure the fatty layer is on top.
 - place sliced onions into the hot skillet.
 - saute the onions for 10 15 minutes, scraping up the brown bits as the onions cook.
 - when onions are nicely browned and caramelized, pour them over the top of the brisket along with the brown bits and oil from the skillet.
 - use a spoon to scoop up some of the marinade from the bottom of the dish spoon marinade over the top of the onions.
 - cover the roasting dish with foil.
 - place brisket in the oven and let it slowly roast for 4 5 hours.
 - it will take about 1 hour per pound of meat leaner cuts of meat may take longer test for doneness.
 - if your cut of brisket is very lean, you may need a little more water to keep it moist while it cooks.
 - check halfway through cooking and add more water to the bottom of the dish, if needed.
 - the brisket will shrink by about 1/3 in size as it cooks.
 - brisket is ready when it flakes tenderly.
 - you can let it cook even longer if you like a soft, shredded texture.
 - scrape the cooked onions off the top of the brisket.
 - reserve.
 - remove brisket from the pan and place it on a cutting board.
 - cover the brisket with foil to keep it warm.
 - let it rest for 20 30 minutes before slicing this will allow the juices to distribute through the meat.
 - strain pan drippings from the roasting pan into a saucepan and allow to cool.
 - once the pan drippings have cooled slightly, you will see the clear fat rise to the surface of the liquid.
 - skim as much of this fat off of the surface as you can.
 - use an immersion blender to blend the reserved onions into the cooking liquid.
 - this will thicken the sauce and add flavor.
 - if you'd like a stronger, more pronounced pomegranate flavor, you can also blend in an additional 1 tbsp of pomegranate molasses optional.
 - warm the sauce in a small saucepan on the stovetop.
 - season with salt and pepper to taste.
 - cut fat cap off the brisket, then cut the brisket in thin slices against the grain.
 - place brisket slices into a serving dish.
 - pour the warmed sauce over the brisket slices.
 - my favorite way to serve this brisket is sliced over freshly cooked saffron rice.
 - i like to garnish it with fresh pomegranate seeds arils and fresh mint for a colorful and aromatic presentation.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 4 5 lb beef brisket
- 1/2 cup pomegranate molasses
- extra virgin olive oil
- 4 cloves garlic
- minced
- 2 tsp cinnamon
- 1 tsp salt
- 1/8 tsp cayenne pepper
- 2 large sweet onions
- sliced
- fresh mint leaves
- pomegranate seeds

 ### Assistant: The ingredients you'll need are:
- 4 5 lb beef brisket
- 1/2 cup pomegranate molasses
- extra virgin olive oil
- 4 cloves garlic
- minced
- 2 tsp cinnamon
- 1 tsp salt
- 1/8 tsp cayenne pepper
- 2 large sweet onions
- sliced
- fresh mint leaves
- pomegranate seeds


You can follows these steps to make the recipe:
- rinse the brisket and pat dry, then place in a ceramic or glass oven safe roasting dish.
- in a small mixing bowl, whisk together pomegranate molasses, 1/4 cup olive oil, minced garlic cloves, cinnamon, salt, and cayenne pepper.
- pour half of the marinade over the top of the brisket, making sure the entire surface is covered in an even layer.
- turn the brisket over and pour the other half of the marinade over the brisket so both sides are evenly coated.
- cover the dish with plastic wrap and marinate in the refrigerator overnight, or up to two days.
- when ready to cook, preheat your oven to 300 degrees f.
- heat 2 tbsp of olive oil in a large skillet over medium heat.
- take the brisket out of the marinade, scraping any excess marinade back into the roasting dish.
- place the brisket into the skillet.
- brown the brisket on both sides about 5 minutes per side.
- while brisket is browning, stir 1/4 cup of water into the marinade at the bottom of the roasting dish to make it more liquid.
- transfer brisket back to the roasting dish on top of the liquid marinade, making sure the fatty layer is on top.
- place sliced onions into the hot skillet.
- saute the onions for 10 15 minutes, scraping up the brown bits as the onions cook.
- when onions are nicely browned and caramelized, pour them over the top of the brisket along with the brown bits and oil from the skillet.
- use a spoon to scoop up some of the marinade from the bottom of the dish spoon marinade over the top of the onions.
- cover the roasting dish with foil.
- place brisket in the oven and let it slowly roast for 4 5 hours.
- it will take about 1 hour per pound of meat leaner cuts of meat may take longer test for doneness.
- if your cut of brisket is very lean, you may need a little more water to keep it moist while it cooks.
- check halfway through cooking and add more water to the bottom of the dish, if needed.
- the brisket will shrink by about 1/3 in size as it cooks.
- brisket is ready when it flakes tenderly.
- you can let it cook even longer if you like a soft, shredded texture.
- scrape the cooked onions off the top of the brisket.
- reserve.
- remove brisket from the pan and place it on a cutting board.
- cover the brisket with foil to keep it warm.
- let it rest for 20 30 minutes before slicing this will allow the juices to distribute through the meat.
- strain pan drippings from the roasting pan into a saucepan and allow to cool.
- once the pan drippings have cooled slightly, you will see the clear fat rise to the surface of the liquid.
- skim as much of this fat off of the surface as you can.
- use an immersion blender to blend the reserved onions into the cooking liquid.
- this will thicken the sauce and add flavor.
- if you'd like a stronger, more pronounced pomegranate flavor, you can also blend in an additional 1 tbsp of pomegranate molasses optional.
- warm the sauce in a small saucepan on the stovetop.
- season with salt and pepper to taste.
- cut fat cap off the brisket, then cut the brisket in thin slices against the grain.
- place brisket slices into a serving dish.
- pour the warmed sauce over the brisket slices.
- my favorite way to serve this brisket is sliced over freshly cooked saffron rice.
- i like to garnish it with fresh pomegranate seeds arils and fresh mint for a colorful and aromatic presentation.
- .

