For those looking to enhance their Shabbat dinner with a dish that embodies both tradition and flavor, fig and pomegranate brisket offers a rich, authentic experience. This classic recipe, rooted in Jewish culinary heritage, combines the sweet and tangy tastes of figs and pomegranates with the savory essence of slow-cooked brisket, creating a memorable meal that resonates with cultural significance.
Janine Winkler Lowy, founder of the Winkler Lowy Foundation and a prominent Jewish philanthropist in Los Angeles, emphasized the importance of such recipes in Jewish culture.
“Food has a profound ability to connect us to our Jewish identities,” she states.
Preparing this recipe can help convene family around a delicious and summery meal while nurturing loved ones’ connections to each other and to their Jewish heritage, Janine Lowy said.
“Dishes like fig and pomegranate brisket give us a taste of the homeland and create shared experiences and meals that can be passed down through generations. It’s a beautiful way to honor our heritage and bring families together.”
Janine Winkler Lowy sat down with us to provide her tips and tricks for making a fig and pomegranate brisket that feels like the perfect bite of summer.
Ingredients and Preparation
To prepare fig and pomegranate brisket, Lowy recommended preparing the following ingredients:
4 to 5 pounds of beef brisket
Salt and black pepper to taste
Two tablespoons of olive oil
- Two large onions, thinly sliced
- Four cloves of garlic, minced
1 cup of pomegranate juice
1 cup of beef broth
1/2 cup of honey
1/2 cup of balsamic vinegar
1 cup of dried figs, chopped
One teaspoon of ground cinnamon
One teaspoon of ground cumin
Fresh pomegranate seeds and chopped parsley for garnish
Making the Meal
Once you’ve prepared your ingredients, Janine Lowy recommended the following recipe.
Season the Brisket: Generously season the brisket with salt and black pepper on both sides.
Sear the Meat: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the brisket on all sides until it develops a deep brown crust, approximately 5-7 minutes per side. Remove the brisket and set it aside.
Sauté the onions and garlic: In the same pot, add the sliced onions and cook until they become soft and translucent for about 5 minutes. Add the minced garlic and cook for an additional minute.
Prepare the Sauce: Pour in the pomegranate juice, beef broth, honey, and balsamic vinegar. Stir in the chopped figs, ground cinnamon, and ground cumin. Bring the mixture to a simmer.
Combine and Cook: Return the brisket to the pot, ensuring it is submerged in the sauce. Cover the pot and cook over low heat for 3-4 hours or until the brisket is tender and easily shredded with a fork. Alternatively, you can cook it in a preheated oven at 325°F (160°C) for the same amount of time.
Rest and Serve: Once cooked, let the brisket rest for at least 15 minutes before slicing. Serve with the sauce spooned over the top and garnish with fresh pomegranate seeds and chopped parsley.
While this recipe will certainly get the job done, Janine Lowy also provided some chef’s recommendations to truly help your dish stand out on the Shabbat table and leave your guests hungry for more.
Chef Sarmed Youram Brings Eastern Mediterranean Cuisine to Life(Opens in a new browser tab)
Choose Quality Ingredients: Opt for high-quality, fresh ingredients to enhance the flavors of the dish.
Pairing: Serve the brisket with traditional sides like roasted root vegetables, kugel, or a fresh salad.
Presentation: Garnish with fresh herbs and pomegranate seeds for a festive and appealing presentation.
By following this recipe, home cooks can create a dish that not only satisfies the palate but also fosters a deeper connection to Jewish traditions. Fig and pomegranate Brisket is more than just a meal; it’s a celebration of culture and family, making Shabbat dinner an occasion to remember.
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