Braised brisket with scalloped potatoes and simmered vegetables in stock

 Slow Cooker Spiced Pomegranate Beef Brisket

Serves 8 to 10. Merdith Deeds

A few extra steps, like browning the beef and reducing the cooking liquids, ensure an ultra-flavorful, fork-tender brisket. While this dish is delicious the day it’s made, it’s even better the day after (see make-ahead directions below).

1 T. smoked paprika

1 1/2 tsp. coriander

1 1/2 tsp. cumin

1 1/2 tsp. salt

1/2  tsp. cinnamon

1/2 tsp. black pepper

4-5 lb brisket trimmed to 1/4 inch fat & lightly scored

2 T. olive oil

2 large onions, sliced

4 cloves garlic, fine chop

1/2 C dry red wine

1 1’2 C. pomegranate juice

1 T. honey

1/4 C. ch. parsley

1/4 C. Pomegranate seeds

In a small bowl, combine the paprika, coriander, cumin, salt, cinnamon and pepper. Pat the beef dry with paper towels and rub the spice mixture all over the brisket, working it into the crevices.

Heat oil in a 12-inch skillet over medium heat. Add the brisket and brown, taking care not to burn the spices, about 5 minutes per side. Transfer to a 5- to 6-quart slow cooker.

Turn the heat under the skillet to medium-high. Add the onions and cook, stirring frequently, for 6 to 8 minutes, or until they begin to brown. Add garlic and cook for another 2 minutes. Add the red wine and cook, scraping up the brown bits on the bottom of the skillet, until liquid has almost evaporated. Transfer to the slow cooker with the beef.

Mix together the pomegranate juice and honey and pour over the beef, cover and cook until meat is very tender, 10 to 12 hours on low or 5 to 6 hours on high.

Transfer brisket to a cutting board, cover tightly with foil, and let rest 20 minutes. Pour onion mixture and accumulated juices into medium saucepan and skim fat from the top. Bring to a boil over medium heat and cook, stirring occasionally, until reduced by half. It will have a slightly thicker, more sauce-like consistency.

Slice brisket thinly across grain, and place on large serving platter. Ladle some of the sauce over the top. Garnish with the parsley and pomegranate seeds and serve with extra sauce on the side.

To make ahead: Refrigerate cooled, unsliced brisket, onions and juices for up to 2 days. To serve, slice thinly across grain while cold and transfer to baking dish with 1 cup of the juices. Cover tightly with foil and heat in 325-degree oven until brisket is heated through, about 1 hour. Transfer onions and remaining juices to a saucepan and continue with recipe, as directed.

Scalloped Potatoes

By Martha Stewart Test Kitchen Updated on September 7, 2023

I didn't have Yukon potatoes and used a Russet and sliced it thicker than paper thin... about 1/8 inch thick.  

I cooked the potatoes in 2 C. milk and used 3/4 C. of the cooked milk and 3/4 C. cream in the baking dish (enough to cover) 2 cl. garlic, salt and pepper to taste, 2 T. butter + enough to coat inside of pan. and 1 heaping cup of grated Gruyere. Because the potatoes were sliced thicker, it took a little longer for  them to cook in the milk... maybe 5 minutes.

Ingredients

this recipe was cut to 1 lb. potato (1 potato) for the two of us.

3 lb. Yukon gold potatoes peeled and sliced paper thin 

3 C. milk

1 cl. garlic

3 T. unsalted butter, soften

 Kosher salt and fresh pepper

1 C. heavy cream

5 oz. Gruyere, grated

Directions

 Preheat oven to 325°F with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. 

Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes. 

Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups. 

Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. 

Add butter and reserved milk and cream:

Dot with remaining butter and pour over reserved cooking milk and cream. Top with cheese.Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and let it rest before serving.    

Tip  Let the scalloped potatoes rest when they come out of the oven, just as you would for a roast. This allows the dish to set—and makes it easier and less messy to serve.

The turnips were left over from a previous recipe so I used them with carrots and simmered in leftover turkey stock until done but not too soft and seasoned with cajun seasoning and salt.