Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary feast! This Pomegranate Brisket with Avocado Cilantro Aioli is not just a recipe—it's a mouthwatering experience that blends traditional Jewish cooking with modern, vibrant flavors. Imagine tender, slow-roasted brisket bathed in rich pomegranate juice, paired with a creamy, zesty avocado cilantro sauce that will have your guests begging for seconds.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Jewish
Serves: 6 servings
Ingredients
- 4 lbs brisket
- 2 cups pomegranate juice
- 1 onion, chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 ripe avocado
- 1/4 cup cilantro, chopped
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 325°F (165°C), ensuring the rack is positioned in the lower third of the oven.
- Pat the brisket dry with paper towels and generously season all sides with salt and pepper.
- Heat a large Dutch oven or heavy-bottomed roasting pan over medium-high heat. Sear the brisket on all sides until a deep golden-brown crust forms, approximately 4-5 minutes per side.
- Remove the brisket and set aside. In the same pan, sauté chopped onions and minced garlic until softened and fragrant, about 3-4 minutes.
- Return the brisket to the pan, and pour pomegranate juice over the meat, ensuring it covers about half to two-thirds of the brisket.
- Cover the pan tightly with a lid or aluminum foil and transfer to the preheated oven.
- Slow roast the brisket for approximately 3 hours, or until the meat is extremely tender and can be easily pulled apart with a fork.
- While the brisket is cooking, prepare the avocado cilantro aioli by combining ripe avocado, chopped cilantro, mayonnaise, lime juice, and a pinch of salt in a food processor. Blend until smooth and creamy.
- Once the brisket is done, remove from the oven and let it rest for 15-20 minutes before slicing against the grain.
- Serve the sliced brisket with the pomegranate cooking liquid spooned over the top and a generous dollop of avocado cilantro aioli on the side.
Tips
- Choose the right cut: Select a well-marbled brisket for maximum tenderness and flavor.
- Searing is crucial: Take time to develop a deep golden-brown crust for enhanced meat flavor.
- Low and slow is the key: Cooking at 325°F for 3 hours ensures melt-in-your-mouth texture.
- Rest the meat: Always let the brisket rest 15-20 minutes before slicing to retain juices.
- Slice against the grain: This ensures each bite is tender and easy to chew.
- Make aioli ahead: Prepare the avocado cilantro sauce in advance to let flavors meld.
- Don't skip the pomegranate juice: It adds a unique sweet-tangy dimension to the dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 45g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 140mg
