Ingredients
Scale
- 4 to 5 pounds beef brisket (first cut or flat cut)
- 3 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 pound carrots, peeled and cut into large chunks
- 2 cups halal beef broth
- 1 cup unsweetened pomegranate juice or apple juice
- 1/2 cup tomato paste
- 1/4 cup brown sugar, packed
- 2 tablespoons apple cider vinegar
- 2 tablespoons vegetable oil
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 325°F (165°C).
- Pat the brisket dry with paper towels and season both sides generously with salt and black pepper.
- Heat the vegetable oil in a large oven-safe Dutch oven or heavy pot over medium-high heat.
- Place the brisket in the pot and sear for about 5 to 7 minutes per side until a dark brown crust forms. Remove the meat and set it aside on a plate.
- In the same pot, add the sliced onions. Cook over medium heat for about 10 to 12 minutes, stirring often, until they are soft and golden brown.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Stir in the tomato paste, brown sugar, apple cider vinegar, beef broth, and fruit juice. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot.
- Add the bay leaves and dried thyme to the liquid.
- Place the brisket back into the pot, nestling it down into the onions and liquid. Arrange the carrot chunks around the meat.
- Cover the pot with a tight-fitting lid and place it in the oven.
- Bake for 3.5 to 4 hours, or until the meat is very tender when pierced with a fork.
- Remove the brisket from the pot and let it rest on a cutting board for at least 20 minutes before slicing against the grain.
- While the meat rests, strain the cooking liquid if you prefer a smooth sauce, or leave the onions in for a rustic feel. Simmer the liquid on the stove if you want to thicken it further.
- Pour the warm sauce over the sliced meat and serve immediately.
- Cook Time: 4 hours 30 minutes