For a seasonal twist on a classic dish, this tender, juicy brisket with a red wine, pomegranate rosemary pan sauce is FODMAP friendly and sure to be the highlight on your holiday table.
Low FODMAP Brisket with Pomegranate Rosemary Sauce
2 hours 30 minutes
paprika, ¼ cup
cayenne pepper, 1 teaspoon
white pepper, ¼ teaspoon
ginger powder, 1 teaspoon
gourmend garlic scape powder, ½ teaspoon
ground sumac, 1 teaspoon
ground nutmeg, ¾ teaspoon
ground cinnamon, ¼ teaspoon
coriander powder, 2 teaspoons
ground cardamom, 1 teaspoon
ground cloves, ½ teaspoon
black pepper, ½ teaspoon
salt, ½ teaspoon
beef brisket, flat cut, 3 pounds (1 piece)
garlic infused olive oil, 2 tbsp plus more for searing
fresh rosemary, 5 sprigs
fresh sage, 4 leaves
fresh thyme, 4 sprigs
bay leaves, 3 leaves
dry red wine, 1 ½ cups
pomegranate juice, ¼ cup
gourmend organic chicken broth, 1 cup
whole pecans, ½ cup
pomegranate seeds, ¼ cup
fresh chopped parsley, ¼ cup
cold butter, 1 tablespoon
For the dry rub
For the preparation and pan sauce
Optional day-before prep: Make the dry rub by grinding (if starting from whole vs. ground spices) and combining all spices, adjusting to personal preference if desired. Generously coat the brisket in the dry rub seasoning and place in a Dutch oven or other casserole dish, cover, and place in the fridge to infuse with flavor overnight. Doing this the night before isn’t necessary, but makes for an even more flavorful brisket.
Preheat the oven to300ºF (about 148ºC) and remove beef brisket from the fridge, allowing it to come to room temperature.
If you did not prepare the dry rub for the beef brisket the night before, do so now, coating the brisket with it evenly on all sides to help it form a savory crust when searing.
Heat 2 tablespoons of garlic-infused olive oil in a large Dutch oven on the stovetop, over medium heat.
Once olive oil is heated, add beef brisket into the Dutch oven and sear for about 2 minutes on each side, or until browned. Remove brisket from the Dutch oven and set aside on a plate to rest.
Add 4 fresh rosemary sprigs, sage, thyme, and bay leaves to the bottom of the Dutch oven, topping with dry red wine, chicken broth and pomegranate juice.
Add beef brisket back into the Dutch oven, cover with lid, and place brisket in the heated oven to cook for around 2 hours and 30 minutes, or until the internal temperature reaches 180ºF and the brisket is fork tender.
Once the beef brisket is finished, remove from the oven and allow to rest. Keep juices in Dutch oven to make pomegranate rosemary pan sauce.
Place the Dutch oven back on the stove top over medium heat. Remove any remaining herbs cooked with the brisket and replace with 1 fresh rosemary sprig. Simmer and reduce sauce down to about half the volume.
Once the sauce has reduced down, remove from heat and whisk in 1 tablespoon butter. Add in the pomegranate seeds and fresh parsley, whisking quickly to combine.
In a separate pan over medium-low heat, toast the whole pecans and remove from heat.
Pour the pomegranate rosemary pan sauce over the brisket, garnish with toasted pecans, and serve immediately.