Low Sodium Pomegranate-Braised Brisket

Total time3 hr 55 min

Prep time25 min

Cook time3 hr 30 min

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Ingredients

6 servings

For the brisket

3 ½ lb beef brisket (flat cut), trimmed of excess fat
1 ½ tsp fine sea salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground turmeric
¼ tsp ground ginger
2 tbsp olive oil

For the braise

2 large yellow onions, halved and thinly sliced
4 medium carrots, peeled and cut into 1-inch pieces
6 cloves garlic, smashed
1 cup pomegranate juice (100% juice, no added sugar)
¼ cup apple cider vinegar
2 cups bone broth (homemade or aip-compliant brand)
2 tbsp honey
4 sprigs fresh thyme
2 sprigs fresh rosemary
¼ tsp ceylon cinnamon

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Pat the brisket completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the brisket.
2
Heat the olive oil in a 6-quart Dutch oven over medium-high heat until shimmering. Add the brisket fat-side down and sear, undisturbed, for 5–6 minutes until deeply browned. Flip and sear the other side for 4–5 minutes until browned. Transfer the brisket to a plate and set aside.

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