Instructions

1. Preheat the oven to 160°C.
2. Season the brisket with salt and pepper.
3. Heat the olive oil in a large Dutch oven or roasting pan over medium-high heat. Sear the brisket on all sides until browned. Remove from the pot and set aside.
4. Add the sliced onions to the pot and cook until soft and lightly golden. Add the paprika and stir for 30 seconds.
5. Place the brisket back on top of the onions.
6. Add the whole garlic and dates around the brisket.
7. In a bowl, mix the date syrup, soy sauce, pomegranate molasses, and water. Pour the sauce over the brisket.
8. Cover tightly with a lid or foil.
9. Bake for 3½–4 hours, basting the brisket with the sauce once or twice during cooking, until it is fork-tender.
10. Remove the brisket and let it rest for 20–30 minutes before slicing against the grain.
11. Add pomegranate seeds before serving.