Ingredients

Method

• 1 kg beef brisket
• 1 T olive oil
• 2 T dried chilli flakes
• 2 cloves garlic, finely chopped
• Sea salt and freshly ground black pepper
• 1 cup pomegranate juice
• 1/2 cup pomegranate molasses
• 1 t smoked paprika
For the tabouleh:
• 250 g bulgur wheat
• 1/2 cup olive oil
• 1 lemon, juiced
• 2 cloves garlic, very finely chopped
• 1 cup parsley roughly chopped
• 6 radishes, thinly sliced
• 1 cup pomegranate rubies
• 4 spring onions, finely sliced
• Sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 140°C.

Rub the brisket with the olive oil, chilli, garlic and seasoning. Brown in a pan on both sides, about 10 minutes. Place in a casserole dish.

Mix the pomegranate juice, pomegranate molasses, smoked paprika and season, then pour over the brisket. Cover with a tightfitting lid and roast for 3 hours.

Remove the brisket from the juices and set aside to rest. Reduce the pomegranate sauce on the stove until syrupy. Slice the brisket, pour over the sauce and serve with the tabouleh.

To make the tabouleh, pour 2 1/2 cups boiling water over the bulgur wheat and allow to stand for 30 minutes. Drain and fluff with a fork.

Mix the olive oil, lemon juice and garlic and pour over the bulgur wheat.

Mix in the parsley, radish, pomegranate rubies and spring onion and season.