• 1 four- pound 1st cut beef brisket
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons olive oil, divided
• 3 medium onions, peeled and cut into 1/8ths
• 6 cloves garlic, smashed
• 2 cups pomegranate juice
• 2 cups chicken broth
• 3 tablespoons honey
• 3 bay leaves
• 1 small bunch fresh thyme

Preheat oven to 375 F. Season brisket with salt and pepper. Heat 2 tablespoons olive oil in a large roasting pan or dutch oven over medium high heat. Sear brisket about 4 minutes per side or until browned. Remove and set aside. Add remaining 2 tablespoons olive oil and sauté onions and garlic for 5 minutes over medium low heat until softened. Return brisket to pan and add pomegranate juice, broth, honey, bay leaves, and thyme. Bring to a boil, then reduce to a simmer and cover. Transfer to preheated oven and roast for 2 hours. Flip brisket over and continue roasting for 1 to 1 ½ more hours or until tender. Let brisket rest for 10 minutes before thinly slicing against the grain. Strain liquid and serve on the side as au jus. Recipe from the Pesach 2011 issue of the Joy of Kosher with Jamie Geller Magazine.