You can now read 5 articles in a month for free on Read as much as you want anywhere and anytime for just 99¢.

Seasonal Recipe

Recipe for brisket with Middle Eastern spices and pomegranate

Sally Pasley Vargas for The Boston Globe

Serves 6

The flavors of this tender meat, marinated in a dry rub of paprika, pepper, coriander, cumin, cinnamon, and allspice, meld in a low, slow oven; the meat is more succulent prepared a day in advance. If you do, slice the meat and reheat it in the sauce in a 300-degree oven for 30 minutes.


teaspoons ground sweet paprika
1teaspoon freshly ground black pepper
1teaspoon ground coriander seeds
1teaspoon ground cumin seeds
1teaspoon ground cinnamon
½teaspoon ground allspice

Continue reading below

1. In a small bowl, combine the paprika, pepper, coriander, cumin, cinnamon, and allspice.

2. Stir until blended.


1flat-cut brisket (3½ to 4 pounds)
Salt, to taste
2tablespoons olive oil
2cloves garlic, finely chopped
2large onions, halved and thinly sliced
6carrots, halved lengthwise and cut into 3-inch lengths
3cups chicken stock
½cup canned tomatoes, crushed in a bowl
½cup pomegranate juice concentrate
Seeds from 1 pomegranate
or 1 cup pomegranate seeds
2tablespoons chopped fresh

Continue reading it below

1. Set the oven at 325 degrees. Sprinkle the brisket on both sides with salt. Set aside
1 tablespoon of the spice mix, and rub the remaining mixture over the brisket on both sides.

2. In a large, flameproof casserole, heat the oil over medium-high heat. Add the brisket and brown for 4 minutes on a side. Transfer to a platter.

3. Add the garlic, onions, and carrots to the pot and cook, stirring often, for 5 minutes. Stir in the remaining 1 tablespoon spice mix and cook 1 minute more.

4. Stir in the stock, tomatoes, and pomegranate concentrate. Bring to a boil. Return the brisket to the pot, cover, and transfer to the oven. Cook for 3½ hours. Remove the lid and continue cooking for 30 more minutes, or until the meat is tender but not falling apart. Total cooking time is 4 hours.

5. Transfer the meat to a cutting board and let rest for at least 20 minutes.

6. Skim the fat from the meat juices. If the juices seem thin, place the casserole on a medium-high burner and let it bubble steadily until it reduces enough to coat the back of a spoon.

7. Slice the brisket and set it on a platter with the carrots and onions. Spoon some sauce over the top, and sprinkle with pomegranate seeds and parsley. Serve with the remaining sauce.

Sally Pasley Vargas

Loading comments...
Want each day's news headlines delivered fresh to your
inbox every morning? Just connect with us
in one of the following ways:
Please enter a valid email will never post anything without asking.
Privacy Policy
Subscriber Log In

You have reached the limit of 5 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of
Marketing image of