Brisket with Pomegranate-Walnut Sauce and Pistachio Gremolata


Yield: 2


  • 1 beef brisket with fat
  • 115 g walnuts
  • 1 head of garlic
  • 2 tbsp honey
  • 715 ml pomegranate juice
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper 
  • 45 g mint leaves
  • 50 g salted pistachios
  • 2 garlic cloves
  • 2 tsp finely grated lemon zest
  • ¼ tsp kosher salt
  • ⅛ tsp freshly ground black pepper
  • 2 tbsp extra-virgin olive oil 


  1. Season brisket with salt and pepper and put in a plastic bag or bowl.

  2. Purée garlic, walnuts, honey and ⅓ pomegranate juice until very smooth. Add the rest of the pomegranate juice and blend until smooth.

  3. Put this marinade over the brisket and seal the bag or cover the bowl with foil. Chilling the brisket with its marinade at least 24 hours before cooking is recommended.

  4. Put the brisket in a roasting pan, cover tightly with foil and let sit at room temperature 1 hour.

  5. Preheat the oven to 135ºC and bake the brisket covered until the meat shreds easily for about 5 hours. If meat is still tough continue cooking covered 1 hour more.

  6. Put the brisket on a cutting board and cover loosely with foil.

  7. Transfer cooking liquid to a saucepan and spoon off fat from the surface. Cook over medium-high heat, skimming off fat and foam as it surfaces, until reduced by two-thirds.

  8. For the gremolata, chop and mix the mint, pistachios, garlic, lemon zest, salt and pepper. Then drizzle with oil until just combined.

  9. Cut the breast against the grain and place it in a dish. Pour the sauce on top and top with gremolata and serve.