I really enjoyed making a special Cranberry-Horseradish Holiday Brisket last year as a departure from the usual grilled bbq brisket. It was so well-received that I am doing it again!
My grandma had a big pomegranate tree in her backyard and we always had plenty of those delicious juicy garnet seeds this time of year. I want to infuse that flavor into the brisket this year using pomegranate molasses. If you are not familiar with pomegranate molasses, you need to be. Pomegranate juice is boiled down with a little sugar until it it is thick and syrupy, but retains the tartness of the pomegranate… the perfect sweet-tart combination.
The holiday gremolata adds a nice twist to the traditional Italian combination of parsley, garlic, and lemon zest. Substituting the lemon zest with orange and adding the pomegranate seeds, not only make it a festive garnish for the brisket, but also adds a nice pop of freshness to each bit.
This brisket is perfect for the holiday table or buffet. The beauty of this recipe is that it really is better if it is cooked the day before and rested in the refrigerator overnight. Simply pop it in the oven the next day about 45 minutes before service to crisp up the crust and heat through, then slice and serve.
Seems as if we are going to have a less than white Holiday season pretty much everywhere this year, so no excuses! But just in case you have already pit your grill up for the season, sear the meat stove top and follow the same directions to cook it in the oven – the temperatures for roasting/braising are included in the recipe for grill temperature reference.
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Cheers and Happy Grilling!