Plum Braised Beef with Potatoes

Plum Brisket

Note from the authors (recipe reproduced with their permission): If your brisket is smaller, you may have too much extra gravy and it might be on the liquidy side. In this case, remove the brisket and transfer the gravy to a large skillet. Bring to a rapid simmer, and simmer uncovered until reduced and thickened. It’s best if you wait until the meat has cooled before attempting to slice it. Slice the meat against the grain and reheat in the gravy. After slicing, you can freeze this dish as well.
Course Entree
Author Myra Kornfeld; Stephen Massimilla


  • 1 whole beef brisket preferably second cut
  • 1 tablespoon sumac
  • 1 tablespoon dried mint
  • Salt and freshly ground black pepper
  • 2 tablespoons aroma-free coconut oil or extra virgin olive oil
  • 2 cups thin sauté-sliced onions page 35
  • 3 cloves garlic minced
  • 1/2 cup pomegranate molasses
  • 1 1/2 cups chopped fresh tomatoes or 1 can diced tomatoes 13.5 ounce
  • 1 cups to 2 beef chicken, or lamb stock, or water
  • 2 pounds Italian plums halved and pitted, or 1 cup halved pitted prunes
  • 1 bay leaf
  • 5 fresh thyme sprigs


  1. Preheat the oven to 300ºF. Have ready a baking dish or roasting pan large enough to hold the brisket.
  2. Rub the brisket with sumac, mint, and a sprinkling of salt and pepper.
  3. Warm the oil in a large skillet over medium-high heat. Sear the brisket, fat side down first, until browned, about 5 minutes per side. Transfer the brisket to the baking dish.
  4. Pour off all but a couple of tablespoons of fat from the skillet. Lower the heat to medium-low and add the onions, garlic, and a sprinkling of salt. Cook, scraping up any brown bits back into the onions, until the onions are softened, 7 to 10 minutes.
  5. Stir in the pomegranate molasses, tomatoes, 1 cup of the stock, and 1/2 teaspoon salt. Raise the heat and bring to a boil. Lower the heat to a rapid simmer and cook for 5 minutes to marry the flavors.
  6. Pour the liquidy onions over the brisket. Distribute the plums around the pan along with the bay leaf and thyme. Cover tightly with foil and transfer to the oven.
  7. Roast, flipping the brisket every half hour or so, until the meat is completely tender, 3 1/2 to 5 hours, depending on the size. (Test by inserting a fork into the brisket.) If you are using a large roasting pan, add the second cup of stock or water after an hour or so. Remove the bay leaf and thyme sprigs. Cool, skim any fat off the top, and slice the meat against the grain. Reheat in the gravy to serve.