Pomegranate molasses and seeds add seasonal flair and a fresh, sweet-tart taste to this brisket, ideal for the Jewish holidays and other special occasions. Prepare this dish a day or two in advance to allow the flavors to meld and the meat to become more tender and flavorful.
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To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.
This recipe is a 3 at best. There are a lot of steps involved and in the end, it's ok. The reason I gave it a 1 is because a few other people rated it a 5 TO ASK A QUESTION! THEY DIDN'T EVEN MAKE IT. I am hoping my 1 will be the start to a more realistic rating of this recipe.
This was not one of my favorite fine cooking recipes. The sauce and even the meat was a little sour. I'm not certain if I made a mistake along the way or if the recipe was intended to be a little sour. While it was quite easy to make, I would probably pass on making it again.
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