Skip to content
Walnut and pomegranate brisket recipe

Walnut and pomegranate brisket recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star
21 ratings

Dina Macki's slow-cooked brisket is coated in a spiced walnut and pomegranate marinade and served with a fresh and zingy chermoula. Dina says: "In Oman, we slow-cook a lot. I'm also called the Pomegranate Queen, so I had to represent!" See method

  • Serves 6
  • Takes 4 hrs 10 mins plus marinating and resting
  • 815 calories / serving
  • Freezable
  • Gluten-free
  • Dairy-free

Ingredients

  • 150g walnuts, plus extra, chopped (optional)
  • 30ml olive oil
  • 2 tbsp ground allspice
  • 2 tbsp ground cumin
  • 2 tbsp ground black pepper
  • 2 tbsp cider vinegar
  • 1 tbsp garlic paste
  • 2 tbsp brown sugar
  • 300ml 100% pomegranate juice
  • 1 medium onion, thinly sliced
  • 1kg brisket
  • 80g fresh pomegranate seeds, to serve

For the chermoula

  • 70g shelled pistachios
  • 30g pack fresh mint
  • 20g fresh coriander
  • 1 spring onion, trimmed
  • 3 lemons, juiced
  • 50ml extra-virgin olive oil
  • 2 garlic cloves, peeled
  • 1 tsp crushed chillies or 1 fresh red chilli
  • 1 tsp ground cumin
  • 1 tsp cinnamon

Each serving contains

  • Energy

    3380kj
    815kcal     41%

  • Fat

    62g 88%

  • Saturates

    16g 78%

  • Sugars

    17g 19%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 22.3g Protein 39.3g Fibre 6g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Roast the walnuts for 10 mins, then transfer to a food processor; blitz until ground and sticking together. Add the oil and, while blending, add 1 tbsp each allspice, cumin, black pepper and vinegar, along with the garlic paste, sugar, 100ml pomegranate juice and a pinch salt. Blend to a thick paste.
  2. Put the onion in a deep roasting tray or casserole dish that fits the brisket snugly. Add the brisket(fat side up) and coat in the marinade; set aside.
  3. Put the remaining pomegranate juice in a bowl and add the remaining spices, vinegar, plus a pinch of salt. Mix together, then pour into the bottom of the tray. Cover and chill for 2 hrs or overnight. Remove from the fridge 1 hr before roasting.
  4. Preheat the oven to gas 9, 240°C, fan 220°C and uncover the brisket. Roast for 30 mins until a crust forms. Cover tightly with foil, reduce the heat to gas 4, 180°C, fan 160°C and roast for a further 3 hrs.
  5. Remove from the oven and use a fork to check if the meat is tender and pulls away easily. If not, roast for a further 30 mins, repeating if needed.
  6. Once ready, remove from the oven and leave to rest, covered, for 20 mins. Place on a chopping board and slice or shred. Pour over the thick pomegranate sauce, with the onions, from the tray, loosening with a little water if you prefer.
  7. While the meat rests, make the chermoula. Increase the oven to gas 6, 200°C, fan 180°C and roast the pistachios for 5 mins. Put the remaining chermoula ingredients, except for 25ml oil, in a blender and blend until smooth. Add the pistachios and pulse to break them into small pieces. Stir in the remaining oil, season to taste, then drizzle over or serve alongside the brisket, topped with the pomegranate seeds and chopped walnuts, if using.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.