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Pomegranate Brisket Tacos

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Ingredients

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Pomegranate Shredded Brisket

  • 2–3 lb. second cut brisket
  • 1 large red onion, sliced
  • 1/2 cup freeze dried cranberries, optional
  • 1 Tbsp garlic powder
  • 1 Tbsp paprika
  • 1/2 Tbsp coriander
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups pomegranate juice (only use if making gravy after brisket is cooked)

Taco Toppings

  • soft corn tortillas
  • pomegranate seeds
  • chives
  • cole slaw
  • pickled red onions

Instructions

  1. Preheat the oven to 425 degrees F and line a casserole dish with a layer of foil, making sure to leave a lot of foil hanging over the sides to wrap the brisket later on.
  2. Scatter the sliced onions on the bottom of the dish then place the dry brisket right on top, fat side up.
  3. Crush the freeze dried cranberries into a fine powder (you can do this in a food processor) then mix in all of the spices. Pour half of the spice mixture on to the brisket and rub it in then flip over the brisket and rub on the rest of the spice mixture. Flip the brisket over one more time to be sure the fat side is on top. The fat will melt into the brisket as it cooks.
  4. Wrap the foil tightly around the brisket then place another piece of foil on top of the dish and seal it shut.
  5. Cook the brisket at 425 degrees F. for 1 hour then lower the temperature to 225 degrees F. and cook for 6-8 more hours. You can do this overnight.
  6. When you remove the brisket from the oven, open up all of the foil and let the meat cool for 30 minutes.
  7. Pour the juices (you can remove the onions with a strainer) into a saucepan and add the pomegranate juice. Heat on medium until the sauce is simmering then lower the heat and cook the sauce for around 30 minutes, stirring occasionally, until it has become very thick.
  8. While the gravy is thickening, shred the brisket with two forks. Then you can pour the gravy over the brisket or keep it on the side to drizzle on the tacos.
  9. To assemble the tacos, put as much shredded brisket on the corn tortillas, top with fresh pomegranate seeds, chives and even coleslaw or pickled red onions.

Nutrition

Find it online: https://melindastrauss.com/2014/09/15/pomegranate-brisket-tacos/