The holidays are here and I've got the perfect twist on a Hanukkah classic that is sure to be a winner in your home this season, Low FODMAP Pomegranate Rosemary Brisket.
One of the most exciting things about this recipe is that this low FODMAP Pomegranate Rosemary Brisket is made with just enough pomegranate to remain low FODMAP friendly while still infusing one of my favorite winter flavors into this delicious Hanukkah dish. The other even more exciting part? The low FODMAP friendly chicken broth and garlic scape powder from Gourmend Foods that have created the most delicious, savory braise and pan sauce, packed with all the garlic + onion flavors you've been missing while following a low FODMAP diet!
I'm so thrilled to have found Gourmend Foods and truly wish they were around when I first began the low FODMAP diet because man are they making my life so much easier + kicking my cooking up 25 notches! My husband is a huge fan of garlic + onion, which clearly he's been missing out on for the last three years. Being that he is my official un-official recipe taste tester, when I gave him a taste of this low FODMAP Pomegranate Rosemary Brisket, he immediately noticed it was far more savory than brisket I have prepared in the past, and I attribute this fully to the addition of garlic scape powder and low FODMAP friendly broth. For years I've been making my own broth at home, which I still love to do, but having access to a delicious garlic + onion free version I can buy with the click of a mouse (read: it is effortless) has been such a game changer! I'm making so many more soups + sauces, braised meats, and even simple pasta dishes with it. The flavors are bold and it adds that extra umami you'd expect while still remaining sensitive on your digestion which is frankly a huge win in my book!
Before we dive into this recipe, let's chat about the steps. While I have this as an optional do-ahead step, I do highly recommend preparing your dry rub for the pomegranate rosemary brisket the night before. This allows the brisket to soak up the flavors some more and also simply eliminates one of the steps on the day of preparation! Another tip, do not skip the sear. This creates a crispy + delicious bark on the brisket that sets it apart from, say, short ribs.
I served this low FODMAP Pomegranate Rosemary Brisket with a heaping side of low FODMAP Potato Latkes and recommend you do the same for the perfect low FODMAP Hanukkah feast!
Did you make this recipe? Don't forget to leave me a review in the comments!
For the dry rub
paprika, ¼ cup
cayenne pepper, 1 teaspoon
white pepper, ¼ teaspoon
ginger, 1 teaspoon
sumac, 1 teaspoon
nutmeg, ¾ teaspoon
cinnamon, ¼ teaspoon
ground coriander seeds, 1 tablespoon
cardamom, 1 teaspoon
clove, ½ teaspoon ground
black pepper, ½ teaspoon
salt, ½ teaspoon
For the preparation and pan sauce
beef brisket, flat cut, 3 pounds (1 piece)
garlic infused olive oil, 2 tbsp plus more for searing
fresh rosemary, 5 sprigs
fresh sage, 4 leaves
fresh thyme, 4 sprigs
bay leaves, 3 leaves
dry red wine, 1 ½ cups
pomegranate juice, ¼ cup
whole pecans, ½ cup
pomegranate seeds, ¼ cup
fresh chopped parsley, ¼ cup
cold butter, 1 tablespoon
Optional day-before prep: Make the dry rub by combining all spices, adjusting to personal preference if necessary. Generously coat the brisket in the dry rub seasoning and place in a Dutch oven or other casserole dish, cover, and place in the fridge to infuse with flavor overnight. Doing this the night before isn’t necessary, but makes for an even more flavorful brisket.
Preheat the oven to 300ºF (about 148ºC) and remove beef brisket from the fridge, allowing it to come to room temperature.
If you did not prepare the dry rub for the beef brisket the night before, do so now, coating the brisket with it evenly on all sides to help it form a savory crust when searing.
Heat 2 tablespoons of garlic-infused olive oil in a large Dutch oven on the stovetop, over medium heat.
Once olive oil is heated, add beef brisket into the Dutch oven and sear for about 2 minutes on each side, or until browned. Remove brisket from the Dutch oven and set aside on a plate to rest.
Add 4 fresh rosemary sprigs, sage, thyme, and bay leaves to the bottom of the Dutch oven, topping with dry red wine, chicken broth and pomegranate juice.
Add beef brisket back into the Dutch oven, cover with lid, and place brisket in the heated oven to cook for around 2 hours and 30 minutes, or until the internal temperature reaches 180ºF and the brisket is fork tender.
Once the beef brisket is finished, remove from the oven and allow to rest. Keep juices in Dutch oven to make pomegranate rosemary pan sauce.
Place the Dutch oven back on the stove top over medium heat. Remove any remaining herbs cooked with the brisket and replace with 1 fresh rosemary sprig. Simmer and reduce sauce down to about half the volume.
Once the sauce has reduced down, remove from heat and whisk in 1 tablespoon butter. Add in the pomegranate seeds and fresh parsley, whisking quickly to combine.
In a separate pan over medium-low heat, toast the whole pecans and remove from heat.
Pour the pomegranate rosemary pan sauce over the brisket, garnish with toasted pecans, and serve immediately.