Israeli-Style Brisket
Israeli-Style Brisket



  • 1 unrolled beef brisket
  • 2 red onions, finely sliced
  • ½ pomegranate, seeds only
  • For the Marinade
  • 120ml pomegranate molasses
  • 65ml olive oil
  • 2.5 tsp ras el hanout spice mix
  • 4 chopped garlic cloves
  • Pinch of chilli flakes
  • Mix the marinade ingredients in a bowl with 1 tsp of salt. Place the unrolled brisket in a large oven dish, and coat with the marinade. Cover and chill overnight in the fridge. The next day, preheat the oven to 240C, give the meat a good rub with the run-off from the marinade, then stuff half the onions underneath and leave the other half on top of the fatty side, facing up.
  • Cover with foil and roast the beef for 15 mins, then reduce the heat to 170C and roast for another 2.5 - 3 hours. Rest the brisket for about 20 mins, still with the oil on it, then transfer to a board and cover with pomegranate seeds. Serve shredded with couscous, pitta, and any dips you fancy.
3 hrs
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box