BRISKET WITH SILAN & POMEGRANATE MOLASSES

Brisket with Silan & Pomegranate Molasses

Ingredients

• 1.5 kg pickled brisket

• 3 tbsp oil

• 2 onions, sliced

• 3 garlic cloves, crushed

• 3 carrots, cut into chunks

• 3 bay leaves

• 4 tbsp silan (date syrup)

• 6 tbsp pomegranate molasses

• 500 ml boiling water (plus extra if needed)

• 1 tsp black pepper

• 800 g potatoes, peeled and halved

Instructions:

Rinse the brine off the meat and pat dry with kitchen paper.

Heat the oil in a large ovenproof pot or Dutch oven.

Brown the brisket well on all sides, then remove and set aside.

In the same pot, sauté the onions and garlic.

Stir in the silan and pomegranate molasses.

Add the carrots, bay leaves, and pepper.

Return the brisket to the pot.

Pour in the boiling water so the meat is about two-thirds covered.

Lay a sheet of wet parchment paper directly on the meat, then cover with a lid.

Transfer to a preheated oven at 160 °C and cook for 5 hours.

After 5 hours, add the potatoes around the brisket.

Lower oven temperature to 120 °C and continue braising for 1 hour, until the meat is tender and the potatoes are soft.

Slice the brisket against the grain and serve with the vegetables and pan sauce.