Instructions

1. 1

   Preheat your oven to 300°F (150°C). Pat the brisket dry with paper towels.

   10 min
2. 2

   In a small bowl, mix the olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper to create a herb rub.

   5 min
3. 3

   Rub the herb mixture all over the brisket, massaging it into the meat.

   5 min

   If you have time, let the rubbed meat sit in the fridge for an hour before cooking!

4. 4

   In a large heavy-duty roasting pan or Dutch oven, lay the onion rings in a single layer to create a bed for the meat. Place the brisket on top of the onions.

   5 min
5. 5

   Whisk the pomegranate molasses into the beef broth and pour it into the side of the pan (don't pour it directly over the meat so you don't wash off the rub).

   2 min
6. 6

   Cover the pan tightly with a lid or two layers of heavy-duty aluminum foil. Roast in the oven for about 5-6 hours, or until the meat is fork-tender.

   6 hr

   Check the liquid level halfway through; add more broth if it looks low.

7. 7

   Remove the brisket from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest.

   30 min

   Resting is crucial for a juicy brisket!

8. 8

   Slice the brisket against the grain and serve with the pan juices and softened onions.

   5 min