Bridget and Julia uncover the secrets to the ultimate Braised Brisket with Pomegranate, Cumin, and Cilantro.
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All fake. All braising can not make a juicy piece of meat. It’s about the sauce. Just braise it at 350 be sure there is still liquid in the pan and call it a day. Stop falling for this nonsense .
This recipe does not call for browning the meat. Any thoughts on whether browning will be beneficial?
How do recommended re-heating the brisket when there are significant leftovers?
Made this last year for thanksgiving. Everyone freaked out when I put cilantro and pomegranate seeds on it saying it was a cardinal sin cause we're all from Texas… They quickly shut up when they actually tried it and I hid half of it for myself for everyone's bitching. Guess who's asking for my brisket again this year?
Wrong, gotta get it past the stall and get the meat temp to about 203°
Amazing recipe and SO easy! I will definitely make again and will likely make through step 6 the day before per the ATK recipe and at that point it will be roasting veggies in the sauce and heat and serve the meat. Yes, we roasted onions, yukon golds and carrots in the sauce during the final stage in the oven and it was a wonderful meal with steamed broccoli and wonderful bread to sop up all the delicious gravy! Thanks ATK!
Did you remove some of the salt once you take it out of the fridge?
Only a woman would count the exact number of times they poke the meat.😏
I see chicken broth used in so many beef braising and other beef-themed recipes. Why chicken broth and not beef broth? Seems like the natural choice for a beef recipe would be beef broth. Is there a method to this madness? lol
Yummy
I made this tonight to test it to see if I want to make it for Christmas dinner. I do! So delicious and pretty with the pomegranate seeds!
There is a T in "gelatin," lady!
I was with you all the way until you topped it with cilantro 🤢
Made the brisket today but had to substitute the pomegranate juice for red wine (on keto and the juice has too much sugar). It was OUTSTANDING!!! It was tender, and the sauce was delicious. I love your recipes…everything is simple and delicious. Thanks for the tips.
pomegranate and brisket should never mix
Braised brisket
It's too bad that's b*******. Nothing but BS. 165 is the stall I guarantee you if you could get it to 50 it's going to break through that stall and get you a nice tender Point. That's a barbecue is done. The show is just told me that there is a joke and nothing more than the sales show. What a joke
Made this last night. Labor intensive, but delicious!
Why can't you just reduce it on the stove top?
It stalls just like smoking.