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Epicurious

Brisket with Pomegranate-Walnut Sauce and Pistachio Gremolata

4.1

(27)

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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton

The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness and balance to the rich brisket. Be sure to marinate the brisket at least 24 hours in advance.

Cooks' Note

An equal amount of walnuts can be substituted for the pistachios in the gremolata.

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