Beef Brisket with Sweet Spices and Pomegranate Sauce

Serves 4

Time 8 hours

Ingredients

2 large red onion 

3 bay leaves 

1.5-1.8kg beef brisket 

Sweet Spice Rub

1 tbsp ground cinnamon 

1 ½ tsp ground coriander 

1 tsp ground ginger 

2 tsp peppercorns 

Salt and pepper 

Pomegranate Sauce

400ml pomegranate juice 

2 tbsp lemon juice 

⅓ cup honey 

1 tbsp red wine vinegar 

1 ½ tsp cinnamon 

½ cup finely chopped parsley

½ bunch parsley, for garnish, to serve

Garden salad, to serve

Method

Heat oven to 160°C, slice red onions in half and slice a small piece from the end of each so that the onions can lay flat in the casserole dish (and reduce movement of the meat lying on top).

Pour 2 cups of water into the casserole and add bay leaves. Make the spice rub by adding the spices to a mortar and pestle and grinding until the peppercorns are broken down into the spices, season with salt and pepper, mix then rub all over the piece of brisket. Place the brisket on top of the red onion, cover with a double layer of foil or a lid and cook in the oven for 8 hours.

Check there is enough water in the base of the casserole dish every 2 hours and top up if necessary.

Whilst the brisket cooks, make the pomegranate sauce by adding all ingredients to a small saucepan. Whisk together then bring to a simmer on medium heat for 15-20 minutes, or until the liquid has reduced by almost half and is lovely and thick.

Bring the brisket out of the oven and shred it with forks. Serve with a piece of the red onion, pomegranate sauce drizzled generously over the top along with some parsley and a garden side salad.