Walnut and pomegranate brisket recipe

This rich, tender brisket is slow-cooked in a savory-sweet sauce made with pomegranates, walnuts, and warm spices, creating a dish full of deep flavors. Perfect for special occasions or holiday feasts!

🌿 Ingredients (Serves 6-8)

For the Brisket:

3–4 lb beef brisket
2 tablespoons olive oil
1 large onion, sliced
4 garlic cloves, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon cumin powder
½ teaspoon cinnamon
½ teaspoon paprika

For the Walnut-Pomegranate Sauce:

1 cup pomegranate juice (100% pure, no sugar added)
½ cup pomegranate molasses
1 cup walnuts, finely ground
1 cup beef broth (or water for a lighter version)
2 tablespoons honey or maple syrup
1 tablespoon apple cider vinegar
½ teaspoon salt
½ teaspoon black pepper

For Garnish:

Fresh pomegranate seeds
Chopped fresh parsley or mint
Toasted walnuts (optional)

🔥 Instructions

1️⃣ Sear the Brisket

Preheat oven to 325°F (160°C).
Heat olive oil in a large oven-safe pot or Dutch oven.
Season brisket with salt, pepper, cumin, cinnamon, and paprika.
Sear the brisket for 3-4 minutes per side until browned. Remove and set aside.

2️⃣ Sauté the Aromatics

In the same pot, add onions and cook until soft and golden (5 minutes).
Add garlic and cook for another minute.

3️⃣ Prepare the Sauce

Stir in pomegranate juice, pomegranate molasses, walnuts, beef broth, honey, vinegar, salt, and pepper.
Bring to a gentle simmer, stirring well.

4️⃣ Slow Cook the Brisket

Return the brisket to the pot, spoon some sauce over it, and cover with a lid.
Transfer to the oven and bake for 3–4 hours, basting occasionally, until fork-tender.

5️⃣ Slice & Serve

Remove brisket and let it rest for 15 minutes before slicing against the grain.
Simmer the sauce on the stovetop for a few minutes to thicken if needed.

6️⃣ Garnish & Enjoy!