Eosinophilic Esophagitis Friendly Pomegranate-Braised Brisket
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Learn more →Ingredients
6 servings
For the brisket
- 3 ½ lb beef brisket (flat cut), trimmed of excess fat
- 1 ½ tsp fine sea salt
- 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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