I’ve recently discovered pomegranate molasses and I think it would make a great ingredient for a braised brisket. I’m thinking it would work well in a sweet and sour brisket. What else should I use for the braise to complement the pomegranate? Thanks!
I’d braise in broth, aromatics, and red wine, then use the molasses (perhaps mixed with mustard) as a glaze, putting the brisket on a dry pan and roasting it at 375-400F briefly, until there’s a good, crusty bark.
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That’s an interesting way to use it. And that way the pomegranate flavor won’t be masked by other ingredients. Thanks for the suggestion.
