Braised Pot Roast With Pomegranates
Published September 20, 1986
- Total Time
- 3 hours 30 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
6 garlic cloves
15 fresh sage leaves or 2 tablespoons dry sage
8 tablespoons olive oil
3 tablespoons red-wine vinegar
1 tablespoon lemon juice
1 teaspoon kosher salt
Freshly ground pepper to taste
6 pounds lean brisket of beef
2 garlic cloves, slivered
1 large onion, sliced
4 cups chicken stock
2 tablespoons soy sauce
Salt and pepper to taste
2 pomegranates or 2 pounds small seedless grapes (see note)
Parsley for garnish
Nutritional analysis per serving (6 to 8 servings)
32 grams carbs; 323 milligrams cholesterol; 1213 calories; 43 grams monosaturated fat; 5 grams polyunsaturated fat; 33 grams saturated fat; 91 grams fat; 3 grams fiber; 1470 milligrams sodium; 66 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the garlic cloves, sage, six tablespoons of oil, the vinegar, lemon juice, kosher salt and freshly ground pepper in a food processor. Process until all the ingredients are finely chopped.
- Step 2
Place the meat in a roasting pan. With a knife make several incisions in the meat and insert the slivers of garlic. Then pour the marinade over the meat. Cover the pan with foil and refrigerate overnight.
- Step 3
The following day, heat the remaining two tablespoons of oil in a pan large enough to hold the meat. When the oil is hot, add the sliced onion and saute them until they are lightly golden. Remove the meat from the marinade and brown on all sides over high heat. Then add the marinade, chicken stock, two cups of water, soy sauce and salt and pepper to taste. Bring to a boil, lower the heat and simmer for two and one-half hours or until the meat is easily pierced with a fork. Remove the meat from the pan and cool.
- Step 4
Meanwhile, degrease the sauce. Then cut the pomegranates in two and remove the seeds. Add the seeds to the meat sauce.
- Step 5
Slice the meat and return to the saucepan. Reheat gently.
- Step 6
With a spatula, remove the meat to a large platter. Pour some sauce with pomegranate over the meat. Garnish with parsley and serve the remaining sauce in a gravy boat.
Pomegranate season begins in early fall. The fruit's slightly bitter taste and deep-red color will add zest to the pot roast. Before removing the pomegranate seeds, rub your hands with lemon to prevent the juice from staining your fingers. If pomegranates are unavailable, use small seedless green grapes.
Private Notes
Comments
I have been making this since since tthe recipe was published in 1986. Best to make a day or 2 ahead. Store meat separately, it slices best when cold. The fat will rise to the top of the gravy and when it forms a solid layer is easy to removed. Then re-heat sliced meat in degreased sauce.
I have been making this since since tthe recipe was published in 1986. Best to make a day or 2 ahead. Store meat separately, it slices best when cold. The fat will rise to the top of the gravy and when it forms a solid layer is easy to removed. Then re-heat sliced meat in degreased sauce.