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Pomegranate Braised Brisket
Pomegranate as a word can quite easily be decanted to it’s original meaning - Poly (Many) Gran (Grains) it’s one of the fruits which still have some sense of meaning to their name. Many of the Citrus fruits have simply lost their meaning over time and have become names of the colour of their skin - Orange - Lemon - Lime etc. What does Grape really mean?!
Ingredients for the Rub:-
3 Tbsp of Brown Sugar
1 Tbsp of Sumac
1 Tbsp of Mustard Powder
1 Tbsp of Paprika
1 Tbsp of Garlic Powder
1 Tsp of Cayenne
1 Tbsp of Ground Black Pepper
1 Tbsp of Salt
Main ingredients:-
A good sized lump of Brisket ( Ours was just under 900g)
2 Onions, Sliced
3 Cloves of Garlic, minced
330ml of Dry Cider
120ml of Tomato Sauce
120ml of Pomegranate Molasses
500ml of Beef Stock
Oil to fry
Salt & Pepper to taste.
Method:-
In a bowl, combine all rub ingredients
(1) Rub the spice mixture all over both sides of the Brisket
(2) Place spiced Brisket in the fridge covered overnight.
(3) Remove from the fridge and allow to come to room temperature. Preheat oven to 180°C.
(4) Heat a large Dutch Oven or ovenproof pan over high heat. Add oil and Brisket. Sear both sides of the meat for 4-5 minutes per side until nicely browned. Remove the meat and set aside.
(5) To the same pot, add Onions, Salt, and Pepper. Cook for 4 minutes until the Onions are soft and translucent.
(6) Add the Garlic and cook for a further minute.
(7) Add the Dry Cider, using a spoon to stir it in and scrape up any browned bits from the bottom of the pan.
(8) Add remaining ingredients and bring it the to a boil
(9) Return brisket and spoon the sauce and Onions over the brisket.
(10) Cover the pot tightly and simmer for about 1 1⁄2 hours.
(11) Remove from oven and turn Brisket over.
(12) Check every 30 minutes until it is soft and tender.
(13) Remove from the oven and allow brisket to cool completely in the sauce.
(14) To slice brisket, allow it to cool completely, then remove from sauce and slice against the grain. Best of luck with that!!!!!
We garnish with pomegranate seeds and served with season vegetables. What started out as a very expensive looking recipe fed us for two days and the remainders were very much appreciated by the Foxes. It looks very brown, but it tasted really good!
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- Details
- Written by Tony Carson
- Category: Recipes
We have a local Hazel Tree which is not the victim of the Squirrels. It’s actually just within the grounds of a student accommodation enclosure. It’s on a bank so the nuts roll towards the footpath and the students, seemingly, have no idea what a Hazel Nut is unless it’s covered in chocolate.
So at this time of year it’s a win-win for us. We’ve tried a few bits and bobs with them. ( They are here ) This recipe worked really well. The lightly toasted Nuts take on the flavours of the Garlic and Ginger, while still having their characteristic sweetness.
If you’re awash with Hazel Nuts and are willing to spend a bit of time toasting and bashing them, this is well worth the effort!
- Details
- Written by Tony Carson
- Category: Recipes
Although this was incredibly health and had very little fat in it, we both thought it lacked something. It would have been great with low cost 20% fat Beef Mince. Or half a block of Lard!!!!!! Joking aside, Turkey Mince is difficult to flavour because there’s so little fat to bond the Oil based flavours to. But it was OK and really inexpensive.
Ingredients:-
500g of Turkey Mince (Use Beef or Pork, it’ll be better!)
1 Onion, diced
2 Cloves of Garlic, minced
2 Green Chillies, sliced
2 Carrots, roughly sliced
2 Stick of Celery, diced
1 Can of Chickpeas, drained and rinsed
200ml of Chicken Stock
1 Can of Chopped Tomatoes
1 Tsp of Turmeric
1 Tsp of Paprika
½ Tsp of Ground Coriander
2 Bay Leaves
¼ Tsp of Chilli Flakes
Salt & Pepper to season
Chopped fresh Parsley to garnish
Oil to fry
Method:-
(1) In a pan with a little Oil fry the Mince to break in down a little.
(2) Add to the Slow Cooker.
(3) In the same pan add the Onions, Garlic, Carrots & Celery and fry until softened.
(4) Season with Salt & Pepper.
(5) Add to the Slow Cooker with the Tomatoes, Chickpeas, Stock and Spices.
(6) Cook on High for 4 hours.
(7) Remove the Bay Leaves before serving.
Sue cobbled together some (Gluten free) Garlic Bread slims to dip. At least there was a bit of fat in those. We’re never going to be lean are we?!
- Details
- Written by Tony Carson
- Category: Recipes
Slow Cooker recipes don’t just have to be stews! This was outstanding and really couldn’t have been easier.
Ingredients:-
4 Chicken Thighs
1 Onion, sliced
3 Cloves of Garlic, minced
½ a Red Pepper, de-seeded and sliced
1 Tin of Chopped Tomatoes
200ml of Chicken Stock
50g of Mushrooms, sliced
½ a Tsp of Dried Oregano
¼ of a Tsp of Chilli Flakes
1 Tbsp of Capers, drained
Salt & Pepper to season
Method:-
(1) Brown the Chicken in a frying pan with a little Oil.
(2) Season the Chicken and place in the Slow Cooker.
(3) Add all the other ingredients apart from the Capers.
(4) Cook on high for 4 hours or until the Chicken is tender.
(5) Stir in the Capers.
(6) Serve over Pasta or Rice.
Our poor Parsley plant got another haircut. We’ll leave it to regenerate a bit for a few days!
- Details
- Written by Tony Carson
- Category: Recipes
It’s not exactly traditional, but it tastes good!
Ingredients:-
400g of Mince Beef & Pork £1.99
1 Onion, diced £0.33
1 Tin of chopped Tomatoes £0.23 - Plus half a tin of water
2 Tbsp of Tomato Puree £0.16
3 Cloves of Garlic, Minced £0.06
4 Mushrooms, sliced £0.30
½ a Tsp of dried Oregano £0.05
½ a Tsp of dried Mixed Herbs £0.05
1 Bay Leaf £0.05
Salt & Pepper to season £???!
Oil to fry £???
¼ of a pack of Spaghetti £0.34 (We have to use Gluten free)
Method:-
(1) Heat a little Oil in a frying pan over a medium heat.
(2) Add the Onions & Garlic and fry until softened.
(3) Add the Mince and fry until browned, stirring as it cooks.
(4) Add the Mince to the slow cooker with the remaining ingredients.
(5) Mix everything well and cook on high for 4 hours.
(6) Remove the Bay Leaf.
(7) Cook the Pasta according the the package instructions.
This worked out at £1.67 per serving Plus the cost of the slow cooker......
We grated a bit of Cheese over ours, but is always that’s optional.
- Details
- Written by Tony Carson
- Category: Recipes
We used dried beans as we have loads in our cupboards. But tinned Beans of any variety will work just as well and also cut down the cooking time. If you use tinned Beans remember to drain them as the Casserole will be very salty otherwise.
Ingredients:-
4 Smoked Sausages ( This we’re £1.49 from Home Bargains. You can get cheaper but we have to avoid Gluten for health reasons.) Roughly chopped
1 Onion, pealed and roughly chopped
2 Carrots, roughly chopped
2 Parsnips, pealed and roughly chopped
1 Stock Pot / Stock Cub. We used Beef, but it’s up to you.
1 Tin of Chopped Tomatoes
2 Tins of Beans of your choosing or 400g of dried beans soaked overnight
2 Cloves of Garlic, roughly chopped.
400g (half a small pack) of Baby Potatoes, halved
Mixed Herbs and a Bay Leave – Optional
Salt & Pepper to season
2 Tsp of Cornflour to thicken
Method:-
(1) Bung everything apart from the Potatoes and Cornflour in the Slow Cooker.
(2) Add enough water to cover everything, pop the lid on and power up at High of 4 hours.
(3) You might like to stir everything gently after a couple of hours.
(4) Add the Potatoes after 4 hours and stir in.
(5) Continue to cook for a further 45 minutes.
(6) Mix the Cornflour with a little water and stir in well.
(7) Cover and cook for a further 15 minutes.
We garnished ours with a bit of Parsley we grow on the balcony. Just to add a bit of colour.
The ingredients cost us almost exactly £4 and we ended up with 4 hearty servings. 2 we demolished last night, the remaining portions have been boxed and are in the freezer. So a pretty hearty and healthy meal for £1 plus a little cooking energy. Not bad going…...
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