How to Make Braised Brisket with Pomegranate, Cumin, and Cilantro

[@oregonliberal]

I love you all so much! Your technique and humor and solid advice has improved my cooking wildly. And it’s such a joy to see people who are good friends cooking together.

[@tnichlsn]

I love that you add some science to the presentations. Thanks!

[@randyj5833]

It's too bad that's b*******. Nothing but BS. 165 is the stall I guarantee you if you could get it to 50 it's going to break through that stall and get you a nice tender Point. That's a barbecue is done. The show is just told me that there is a joke and nothing more than the sales show. What a joke

[@robertk997]

@@randyj5833 They aren't bbqing they are braising, totally different cooking method.

[@jslezak57]

Made the brisket today but had to substitute the pomegranate juice for red wine (on keto and the juice has too much sugar). It was OUTSTANDING!!! It was tender, and the sauce was delicious. I love your recipes...everything is simple and delicious. Thanks for the tips.

[@scottjohnston804]

That’s for this sub, doing keto as well

[@AU-ym4wv]

I made this tonight to test it to see if I want to make it for Christmas dinner. I do! So delicious and pretty with the pomegranate seeds!

[@donitawilliams2601]

It definitely looks Christmas festive. I plan to try it this year. Thanks!

[@torndorff61]

Looks so delicious. Going to have to try to make it.

[@kevinmoses722]

I love this method. Thank you so much.

[@juliancooper329]

wow that looks so good i have to try that

[@paulmorales8703]

Wow I just saw the video of your Braves brisket I should be trying that real soon I love all the different flavors you put in the sauce there's some of my favorite stuff that I use a lot for other things thank you so much for a great video and when I do it I will post a video of my race brisket

[@derekh.7582]

I braise my briskets at 300F and have never had a dry brisket. 7-10 lb brisket takes 6-7 hours. I have had them take up to 8-9 hours. You gotta get the brisket to 203-205F and then it gets perfect. Best results if you make it the day before and let it rest and then cool down over night in the fridge in its juices. Never slice until you reheat it with strained braising juices. Perfect and juicy every time.

[@praserthsaesow6767]

How to reheat?

[@derekh.7582]

@@praserthsaesow6767 I just put it the oven at 325F until it reaches 135F . Do not slice until youre ready to serve. * Search KZbin - Adam Witt Jewish brisket for a step by step recipe. Absolutely fantastic.

[@DeForce]

Amazing recipe and SO easy! I will definitely make again and will likely make through step 6 the day before per the ATK recipe and at that point it will be roasting veggies in the sauce and heat and serve the meat. Yes, we roasted onions, yukon golds and carrots in the sauce during the final stage in the oven and it was a wonderful meal with steamed broccoli and wonderful bread to sop up all the delicious gravy! Thanks ATK!

[@Passionforfoodrecipes]

Looks awesome! The only *beef* I have is the cilantro, vile weed! 😋

[@juansierralonche9864]

I'm not a fan either.

[@brucefulton]

There is a genetic component to whether cilantro tastes good or like soap. If you have the genes that make cilantro taste like soap, substitute parsley.

[@Passionforfoodrecipes]

@@brucefulton I'm sure it is genetic I've read that! although for me it doesn't taste like soap it just tastes incredibly strong. I do use a pinch in my salsa though, go figure!

[@pjschmid2251]

I have been watching ATK for years, I mean a lot of years, and have never seen any suggestions for replacements for cilantro. You have done segments that dealt with other replacement ingredients. You have acknowledged that there are those who find cilantro tastes soapy and that there is a genetic component to this. So for those of us for whom cilantro ruins everything, we need an alternative that won’t have us chucking the whole thing in the bin. Please 🙏🏻 ETA: I know in this recipe it can be easily eliminated but sometimes it’s needed for seasoning.

[@judyd.8338]

You'd be best off to just use parsley, I imagine--there isn't really anything that tastes like cilantro that isn't cilantro, and in this case it is mostly a garnish. You can also use dill or tarragon, or some combination of parsley, dill, and tarragon.

[@bentleyr00d]

I would substitute a teaspoon of Dawn dishwashing liquid for the cilantro.

[@rop888]

Use flat leaf parsley

[@TheArteditors]

dill, chives, tarragon, sage, or green onions. I am allergic to garlic, I see a recipe, i don't use it. Where he problem comes is that everyone uses garlic and many other sauces have garlic or hidden garlic because 'it tastes good' well it does not and it was not used so extensively 30-40 years ago as I have done my research. so having a soapy taste is the least of the problem. sorry.

[@daveh7720]

@@bentleyr00d Dawn is a bit too astringent. I recommend Ivory.

[@ritalawson7020]

Braising it in pomegranate juice sounds delicious

[@ITSBRYINDY74]

Made this last night. Labor intensive, but delicious!

[@LucyVarvatos]

Yum! I always thought it’s so hard to make a good brisket. Thanks for this video!

[@kozmokohler]

Made this last year for thanksgiving. Everyone freaked out when I put cilantro and pomegranate seeds on it saying it was a cardinal sin cause we're all from Texas... They quickly shut up when they actually tried it and I hid half of it for myself for everyone's bitching. Guess who's asking for my brisket again this year?

[@Nouf371]

Yummy

[@EvaPapua]

looks nyumii ♥️

[@TabbyAngel2]

Persian flavours 🥰👍 will be making

[@terrye8401]

I gotta say y'all are some tuff ladies to be able to wrap tin foil around the roasting pan and then to pick it up by the metal handles and place it into the oven without some type of protection for your hands is amazing

[@daveh7720]

Yeah, I noticed that too. I winced when I saw her wrapping foil onto that pan.

[@iamchillydogg]

This would be a good recipe for sous vide.

[@JavierFernandez01]

I want to go to there.

[@mikeposnick2376]

Make your brisket more like a pot roast. Add potatoes and carrots during the last hour or so.

[@passiveagressive4983]

“I like big cuts and I cannot lie”-genuis🤣

[@guillermorodriguez836]

They need to sell aprons that say this

[@CinemaSasquatch]

WOW

[@novicechef3489]

How do recommended re-heating the brisket when there are significant leftovers?

[@deborahhosein2535]

Can I make this ahead of time? Freeze and thaw ahead for Thanksgiving maybe?

[@miaththered]

Hello!

[@LadyNicky007]

*_I hate the taste of Cilantro..😖 Could you suggest a few alternatives??_* *_I recently bought a pressure cooker... How would that cut of meat fare if it were cooked in there??_* *_Now... that being covered... I’m sure that all of us who own a pressure cooker would greatly appreciate a few basic Meat recipes or One Pot Meals.... I can’t really afford experiments to fail..._* *_I have a lot of mouths to feed & a small budget to do it!_* 😕 *_Thanks for all these great recipes you put up...They’re all inspiring..._* 🤗

[@reneemulherin2899]

For all the cilantro haters out there, just substitute fresh, chopped parsley! Apparently, cilantro is like liver. One either loves it or hates it. Same with black licorice. Recipe looks delicious, and a whole, untrimmed brisket is still relatively inexpensive compared to other cuts of beef.

[@blink555]

All cilantro haters think it tastes soapy

[@dominiquehouleemc1044]

Did you remove some of the salt once you take it out of the fridge?

[@kozmokohler]

No, just don't salt the sauce and you're good. The sweetness of the pomegranate will cut a lot of that out.

[@dominiquehouleemc1044]

@@kozmokohler Thank you for your response. I did removed the salt and the sauce was still a bit too salty BUT totally DELICIOUS! Big success with my guests.

[@brianhoffman500]

This recipe does not call for browning the meat. Any thoughts on whether browning will be beneficial?

[@carolhamilton5164]

What can I replace the anchovies and chicken broth with? Poultry and seafood allergies.

[@butler-macdonald8351]

You could sub the anchovies with something salty like black olives (otherwise, more salt). For chicken broth, sub with beef broth. I went on a rant in a previous comment about how people use chicken broth in beef recipes lol it makes no sense to me at all, but if anyone has a logical reason for doing so, I'm open to hearing it.

[@carolhamilton5164]

@@butler-macdonald8351 I agree never understood why so much needs chicken broth.

[@javautube]

I came for the intro, stayed for dinner...

[@iffy2345]

Braised brisket

[@stocktonnash]

Jeepers you cilantro haters are lazy. Find an alternative your damn selves! Or leave it off. Why is it ATK’s problem you don’t like it?

[@deb3834]

no cilantro please!

[@deb3834]

@Jeff, the God of Biscuits tastes like soap to me.

[@zumbinisgm]

Cilantro tastes like the smell of a cigarette ash tray to me. It ruins the taste of whatever it is added to, for me.

[@ThePixarLamp]

I'm just here to say hello

[@iforgettherestwhitman1483]

hello.

[@warppizza]

hello from the other side

[@butler-macdonald8351]

I see chicken broth used in so many beef braising and other beef-themed recipes. Why chicken broth and not beef broth? Seems like the natural choice for a beef recipe would be beef broth. Is there a method to this madness? lol

[@kozmokohler]

I don't understand it either. I made this last year and used beef broth, came out phenomenal.

[@lanierw.harris1999]

@@kozmokohler Sometimes beef broth is too 'heavy' and alters the flavor. Chicken broth enhances without masking, IMHO.

[@goldenddd]

I don't like what baking soda does to sauteed onions

[@michaelmonley1427]

Why can't you just reduce it on the stove top?

[@michaelmonley1427]

It stalls just like smoking.

[@nianiah2212]

Hell O. Where is the guy with the glasses. Did he retire?

[@stocktonnash]

Go home. You’re a casual

[@blink555]

when making BBQ, many people shoot for an internal temp of 203 as a sign of perfect tenderness

[@CFG39]

Would be good without the pomegranate seeds. I don’t like the hard pits in every single little seed pod

[@tedmiller1745]

OMG, I just had an accident. This is my next cook!

[@mtregi]

Lol, big cuts

[@dmiller9786]

If only there was a device called a "meat thermometer" that could be used for evaluated doneness when the brisket temp hit about 200F.

[@ArkansasBadBoy]

:)

[@Willcustomlaserengraving]

Wrong, gotta get it past the stall and get the meat temp to about 203°

[@robertk997]

I was with you all the way until you topped it with cilantro 🤢

[@60andover-timetotrain-join89]

I do not approve of this method for brisket. Trust the Jewish grandmother’s way. Go with the art, not science

[@randyj5833]

It's too bad that's b*******. Nothing but BS. 165 is the stall I guarantee you if you could get it to 50 it's going to break through that stall and get you a nice tender Point. That's a barbecue is done. The show is just told me that there is a joke and nothing more than the sales show. What a joke

[@kozmokohler]

Did you actually try their technique or you just spouting bullshit that's been ingrained in your mind?

[@malachigamingandtalk9970]

pomegranate and brisket should never mix

[@kozmokohler]

Can't knock it until you try it. I live in Texas and had the entire family asking for more of this.

[@rudeboymon3177]

That looks like brisket abuse. You should grill it in a smoker

[@kozmokohler]

I'm from Texas and had the whole family wanting more of this. They all thought it was a cardinal sin putting pomegranate and cilantro on it until they actually tried it.

[@carlnotkarl]

Boring.