Slow-Cooker Brisket with Pomegranate, Red Wine, and Caramelized Onions

Ingredients

• 2 Tbs. honey
• 2 red onions, halved and cut into 1⁄2-inch-thick rings
• 1 3-lb. beef brisket
• 2 Tbs. minced garlic
• 1⁄4 cup plus 2 Tbs. pomegranate molasses
• 3⁄4 cup pomegranate seeds, at room temperature, for garnish
• 1⁄4 cup fresh-squeezed, strained orange juice
• + 10 more ingredients
• • 1⁄2 cup low-sodium chicken stock
  • 1 14-oz. can whole peeled tomatoes, with juices
  • 1⁄2 cup red wine, such as Zinfandel
  • 3 Tbs. all-purpose flour
  • 3 Tbs. tomato paste
  • 3 Tbs. vegetable oil
  • 8 grinds black pepper
  • 1 tsp. kosher salt
  • 1 tsp. ground coriander
  • 2 Tbs. Dijon mustard

Put 1⁄4 cup of the pomegranate molasses, the mustard, garlic, coriander, salt, and pepper in the slow cooker and use a wooden spoon to mix well. Add the meat and turn to coat with the mixture (use your fingers to smear the mixture all over the meat). Heat 2 Tbs. of the oil in a 10-inch, heavy sa...

View full recipe at Fine Cooking