Mains - non veg

Brisket With Leeks and Pomegranate Molasses

6 servings


7 hours 30 minutes

total time


2 ½ to 3 pounds flat-cut beef brisket, quartered

fine salt

freshly ground black pepper

2 tablespoons canola oil or other neutral oil

6 to 8 medium leeks, white and light green parts, cut into 1/2-inch-thick rounds (1 1/2 to 2 pounds total)

5 ounces pitted dates, coarsely chopped (generous 1 cup)

½ cups pomegranate molasses, or more as needed

⅓ cups water

2 large cloves garlic, minced or finely grated

Pinch ground cayenne pepper

pomegranate seeds, for serving (optional)


Remove the brisket from the refrigerator and pat it dry. Let sit for 15 to 20 minutes to take the chill off, then season generously with salt and pepper on both sides.

In a large, heavy skillet, preferably cast iron, over medium heat, heat the oil until shimmering. Add the brisket and sear until generously browned on both sides, 5 to 6 minutes per side. Transfer the brisket to a cutting board.

While the brisket is searing, place the leeks in a large bowl filled with cold water and agitate them to loosen all the dirt from the pieces. Let sit for 10 to 15 minutes, then, using a slotted spoon or your hands, gently lift the leeks out of the water -- the dirt and sand should have fallen to the bottom of the bowl -- and transfer to the skillet. Cook, stirring occasionally, until softened, 4 to 5 minutes.

Transfer the leeks to the slow cooker and place the brisket on top. Add the dates, pomegranate molasses, water, garlic and cayenne pepper. Cover, set the heat to LOW and cook 6 to 7 hours, or until the brisket is quite tender. (Check it about halfway through and reposition the pieces, so that they are coated and close to submerged in the liquid.)

Once the meat is done, transfer the pieces to a cutting board. Increase the heat to HIGH; if you’d like a non-chunky sauce, use an immersion (stick) blender to puree the slow cooker mixture until fairly smooth. Cover and cook for 10 minutes or until the sauce is slightly reduced. Taste and season with more salt and/or pepper and more pomegranate molasses, as needed.

Meanwhile, slice the meat as you wish and arrange it on a platter. Pour the sauce over the top, garnish with pomegranate seeds, if using, and serve.


Serving Size

Per serving (based on 6)



Total Fat

17 g

Saturated Fat

4 g

Unsaturated Fat


Trans Fat



125 mg


240 mg

Total Carbohydrate

36 g

Dietary Fiber

2 g

Total Sugars

28 g


42 g

6 servings


7 hours 30 minutes

total time
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