Brisket With Leeks and Pomegranate Molasses and Honeyed Carrot Salad With Squash and Roasted Garlic Vinaigrette (Goran Kosanovic/For The Washington Post)

Name: Brisket With Leeks and Pomegranate Molasses and Honeyed Carrot Salad With Squash and Roasted Garlic Vinaigrette (Goran Kosanovic/For The Washington Post)
Total time: 1 h 25 min
Yield: 5
Ingredients: 3 delicata squash small; 1 bunch small carrots young, scrubbed well; 4 sage leaves fresh; 1/2 head garlic unpeeled; 2 tablespoons fenugreek seeds may substitute 1 teaspoon ground fenugreek; 6 tablespoons extra-virgin olive oil; kosher salt; 1/3 cup honey mild; 3 jonathan apples large; 1 bunch Chinese long beans 6 ounces; may substitute 8 ounces trimmed haricots verts; 3 beets small cooked; 2 tablespoons champagne vinegar or white wine vinegar; 5 ounces baby spinach; 3 sardines packed in olive oil, preferably Bela brand, drained, optional; 1/2 pomegranate Seeds from, for garnish, optional; 8 leeks medium, dark green parts trimmed; 3 pounds beef brisket flat-cut; kosher salt; freshly ground black pepper; 4 tablespoons canola oil; 1/2 cup pomegranate molasses or more as needed; 1/3 cup water; 5 ounces pitted dates coarsely chopped, generous 1 cup; 2 cloves garlic; 1 pinch ground cayenne pepper; pomegranate seeds arils, optional

THE WASHINGTON POST

26Ingredients

85Minutes

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Ingredients

US|METRIC

5 SERVINGS

3 delicata squash (small)

1 bunch small carrots (young, scrubbed well)

4 sage leaves (fresh)

1/2 head garlic (unpeeled)

2 Tbsp. fenugreek seeds (may substitute 1 teaspoon ground fenugreek)

6 Tbsp. extra-virgin olive oil

kosher salt

1/3 cup honey (mild)

3 jonathan apples (large)

1 bunch Chinese long beans (6 ounces; may substitute 8 ounces trimmed haricots verts)

3 beets (small cooked)

2 Tbsp. champagne vinegar (or white wine vinegar)

5 oz. baby spinach

3 sardines (packed in olive oil, preferably Bela brand, drained, optional)

1/2 pomegranate (Seeds from, for garnish, optional)

8 leeks (medium, dark green parts trimmed)

3 lb. beef brisket (flat-cut)

kosher salt

freshly ground black pepper

4 Tbsp. canola oil

1/2 cup pomegranate molasses (or more as needed)

1/3 cup water

5 oz. pitted dates (coarsely chopped, generous 1 cup)

2 cloves garlic

1 pinch ground cayenne pepper

pomegranate seeds (arils, optional)

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Brisket With Leeks and Pomegranate Molasses and Honeyed Carrot Salad With Squash and Roasted Garlic Vinaigrette (Goran Kosanovic/For The Washington Post)

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