Main ingredients
1 second-cut brisket
canola oil
2 teaspoons kosher salt
1 teaspoon Gefen Black Pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
2 teaspoons smoked paprika
1 large yellow onion, sliced
5 cloves garlic
1/4 cup pomegranate molasses
2 bottles Appleation Hard Apple Cider
2 cups Manischewitz Beef Broth
2 tablespoons Tuscanini Tomato Paste
4 baked potatoes
pomegranate seeds, for topping
diced red onion, for topping (optional)
Prepare the Pulled Beef Baked Potatoes
Rub brisket with oil. Season brisket all over with salt, pepper, granulated onion and garlic, and paprika.
Place onion and brisket in a well-greased crockpot on high heat. Cover the pot and cook for two hours.
After two hours, turn heat to low and add onion, garlic, pomegranate juice, cider, and beef stock. Cook on low heat for six to eight hours until meat is fork tender.
Use two forks to gently pull the beef. Serve on bread or stuff into baked potatoes.
Garnish with pomegranate seeds and serve hot!
Recipe originally appeared on Kosher.Com