Lunch: Brisket With Pomegranate-Walnut Sauce and Pistachio Gremolata

Recipe by Louisa Shafia, author of The New Persian Kitchen 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 bring

This recipe includes fertility superfoods such as:

Honey, Nuts, Walnuts

Health and fertility benefits of Brisket With Pomegranate-Walnut Sauce and Pistachio Gremolata

One tbsp of honey has a glycemic index (GI) of 55. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1 (7-pound) beef brisket with fat, fat trimmed to 1/4" thickness
2 teaspoons (or more) kosher salt
1 teaspoon (or more) freshly ground black pepper
1 head of garlic, peeled
1 cup walnuts
2 tablespoons honey
3 cups pomegranate juice, divided

Instructions

Season brisket all over with salt and pepper. Transfer to a large 2-gallon resealable plastic bag or bowl (use roasting pan only if necessary).
Purée garlic, walnuts, honey, and 1 cup pomegranate juice in a blender until very smooth. Add remaining 2 cups pomegranate juice and blend until smooth. Pour marinade over brisket. Seal bag or cover bowl tightly with foil. Chill, turning occasionally, at least 24 hours or up to 48 hours.
Transfer brisket and marinade to roasting pan, cover tightly with foil, and let sit at room temperature 1 hour.
Preheat oven to 275 °F. Bake brisket, covered, until meat shreds easily with 2 forks, about 5 hours; if meat is still tough, continue cooking, covered, 1 hour.
Transfer brisket to a cutting board and cover loosely with foil. Transfer cooking liquid to a saucepan and spoon off fat from surface. Cook over medium-high heat, skimming off fat and foam as it surfaces, until reduced by two-thirds (you should have about 2 cups sauce). Season with salt and pepper if necessary.

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