Some of the best and most comforting dishes take a long time to cook. Time is more valuable than ever during the holiday season, which can put even more pressure on your diet. But smart hosts know that slow cooker make-ahead plans are the key to memorable and relaxing meals.
Slow cookers don’t get the respect they deserve. Just add your food and let the slow cooker do the heavy lifting while you go about your day. Well almost. To get the best results with a slow cooker, he often needs to take an extra step or two before pressing the power button.
For braised dishes like this Slow Cooker Spiced Pomegranate Beef Brisket, you just throw everything in the pot and let the tender but flavorless meat swim in a watery sauce. This happens because the cooking environment is sealed and no liquid evaporates during the cooking process. So as the beef cooks and the beef’s own liquid oozes out, the flavor can become more and more bland. Fortunately, this is an easily avoidable problem.
First, rub the strong spices into the meat, pat it dry, brown it, and add it to the slow cooker. Browning means flavor. Sauté onions and garlic in the same pan and deglaze with red wine. More flavorful.
We chose pomegranate juice, a blazing liquid that provides a strong, bright acidity. Full of flavor.
Once your brisket is meltingly tender and moist after hours of cooking, there’s one more thing you need to do to win the flavor battle. Pour the onions and cooking liquid into a saucepan and bring to a boil on the stove until the liquid is reduced. It’s slightly thickened and, as you might imagine, concentrated in flavor.
None of these steps are difficult or time-consuming, but they are important if you want your dinner to surprise on the holiday table.
Final tip: Make this dish 1-2 days before you need it. This allows all the flavors to mix together, but also has some other practical benefits. When the brisket is cold, it will be easier to slice the meat. The fat will solidify at the top, so you can easily scrape it off. And of course, moving forward with that leaves you free to tackle other items on your holiday to-do list.
A generous sprinkling of pomegranate seeds and fresh parsley just before serving not only beautifies the dish but also adds freshness.
slow cooker spiced pomegranate beef brisket
Serves 8 to 10 people.
A few extra steps, like browning the beef and reducing the cooking liquid, will ensure a super flavorful and fork-tender brisket. This dish is delicious the day you make it, but it’s even better the next day (see make-ahead instructions below). This makes it a smart choice for a stress-free dinner, perfect for holidays or any other day. From Meredith Dees.
• 1 tablespoon.smoked paprika
• 1 1/2 tsp.ground coriander
• 1 1/2 tsp.ground cumin
• 1 1/2 tsp.salt
• 1/2 tsp.cinnamon powder
• 1/2 tsp.freshly ground black pepper
• 1 brisket roast (4 to 5 pounds), trimmed of fat to 1/4-inch thickness and lightly scored.
• 2 tbsp.Olive oil
• 2 onions (sliced)
• 4 cloves of finely chopped garlic
• 1/2c.dry red wine
• 1 1/2 c.pomegranate juice
• 1 tablespoon.honey
• 1/4 c.chopped parsley
• 1/4 c.pomegranate seeds
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In a small bowl, combine paprika, coriander, cumin, salt, cinnamon, and pepper. Pat the beef dry with paper towels and rub the spice mixture all over the breast, working it into the crevices.
Heat oil in a 12-inch skillet over medium heat. Add the brisket and brown, being careful not to burn the spices, about 5 minutes on each side. Transfer to a 5- to 6-quart slow cooker.
Turn the heat under the skillet to medium-high. Add onions and cook, stirring frequently, 6 to 8 minutes or until beginning to brown. Add garlic and cook for another 2 minutes. Add the red wine and cook, scraping up any brown bits from the bottom of the pan, until most of the liquid has evaporated. Transfer to slow cooker with beef.
Mix the pomegranate juice and honey, pour over the beef, cover and simmer on low heat for 10-12 hours and on high heat for 5-6 hours, until the meat is very tender.
Transfer the brisket to a cutting board, cover tightly with foil, and let rest for 20 minutes. Pour the onion mixture and accumulated juices into a medium saucepan, skimming the fat from the top. Bring to a boil over medium heat and simmer until reduced by half, stirring occasionally. It will thicken slightly and have a sauce-like consistency.
Thinly slice the brisket along the grain and place on a large plate. Ladle the sauce over the top. Garnish with parsley and pomegranate seeds and serve with additional sauce.
Make-Ahead: Cooled unsliced brisket, onions, and juice will keep in the refrigerator for up to 2 days. To serve, while cold, slice thinly along the grain and transfer to a baking dish with 1 cup of juice. Cover tightly with foil and heat in a 325 degree oven until brisket is heated through, about 1 hour. Transfer onions and remaining juice to pot and continue recipe as directed.