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.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
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