Grilled and sliced brisket with holiday sauce on top on a white plate.

Pomegranate Glazed Brisket with Holiday Gremolata

Name: Pomegranate Glazed Brisket with Holiday Gremolata
Prep time: 50 min
Cook time: 4 h
Yield: 10 Servings
Cuisine: Beef
Ingredients: Brisket:; One 4-1/2 to 5 pound flat brisket, fat trimmed to 1/4 in; 1 T kosher salt (about 3/4 t per pound); 2 t ground black pepper; 1-1/2 t granulated garlic; 2 yellow onions, sliced; 1 rib celery, cut into chopped; 3 bay leaves; 2 t whole allspice; 2 t fennel seeds, divided; 12 sprigs fresh thyme; Grated zest from 1 orange; 1-1/2 C beef broth; 1/4 C pomegranate molasses; 2 T cold butter, cut into 4 pieces; Holiday Gremolata:; 3/4 C pomegranate seeds; 1/3 C finely chopped parsley; Grated zest from 1 orange; 1 clove garlic, minced; Extras:; Foil roasting pan

Courtesy of Bull Outdoor Products

Makes: 8 - 10 servings
Prep Time: 30 - 50 minutes
Cook Time: 2 - 4 hours

Ingredients:

Brisket:

One 4-1/2 to 5 lb flat brisket, fat trimmed to 1/4 in
1 tbsp kosher salt (about 3/4 tsp per pound)
2 tsp ground black pepper
1-1/2 tsp granulated garlic
2 yellow onions, sliced
1 rib celery, cut into chopped
3 bay leaves
2 tsp whole allspice
2 tsp fennel seeds, divided
12 sprigs fresh thyme
Grated zest from 1 orange
1-1/2 cup beef broth
1/4 cup pomegranate molasses
2 tbsp cold butter, cut into 4 pieces

Holiday Gremolata:

3/4 cup pomegranate seeds
1/3 cup finely chopped parsley
Grated zest from 1 orange
1 clove garlic, minced

Extras:

Foil roasting pan

Directions:

Set up grill for two-zones: direct heat set to high and indirect cooking. Preheat the grill and brush and oil grates before cooking.
Season brisket with salt, pepper, and granulated garlic.
Place onions, celery, half of the thyme, bay leaves, allspice, and half of the fennel seeds in the foil roasting pan.
Stir together the broth and the pomegranate molasses, pour into the pan and set the pan on the indirect side of the grill.
Sear the brisket on both sides until well browned with bits of char.
Transfer the brisket to the foil pan and place over the onions.
Sprinkle the brisket with the orange zest, remaining fennel seeds and thyme.
If you have a digital oven thermometer, insert it in the meat now; cover pan with aluminum foil and close the grill cover.
Reduce the heat to stabilize the grill at 325°F to 350°F.
Continue cooking the brisket for 2 to 3 hours or until the internal temperature of the meat reaches 190°F to 195°F.
If serving the same day, skip to #16. If serving the next day, continue.
Lift the brisket out of the pan and wrap in foil.
Cool it to room temperature, then refrigerate it overnight.
Strain the broth from the pan and discard the vegetables.
Cover and refrigerate the strained broth; you should have about 4 cups.

To serve:

Preheat grill to 450°F.
Remove brisket from the refrigerator and unwrap the foil and place brisket in a small roasting pan or baking dish just large enough to hold the brisket.
Skim the congealed fat from the broth and pour into a medium saucepan.
Bring to a boil and reduce by half.
Turn down heat to just a simmer and whisk in the cold butter one piece at a time until melted; remove from heat.
Spoon a little of the sauce over the brisket and place in preheated oven and roast until the the top of the crisps, spoon a small amount of sauce over the brisket every 5 minutes until the internal temperature hits 160°F; about 30 minutes.
Remove brisket from oven and thinly slice across the grain of the meat.
Transfer to a serving platter and ladle over a bit of the heated broth.
Sprinkle the brisket with some of the gremolata for presentation.
Serve with remaining heated sauce and holiday gremolata on the side.