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

Slow-Cooker Brisket with Pomegranate, Red Wine, and Caramelized Onions
Photo by Andrew Hugh Purcell

Ingredients

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

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