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Pomegranate Braised Brisket


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Pomegranate Braised Brisket


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Pomegranate Braised Brisket


  • Prep Time : 5 min
  • Cook Time : 4 hour
  • Ready Time : 4 hour, 5 min




  • 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.

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




20 Responses to Pomegranate Braised Brisket

  1. avatar says: peskorza

    Help! My dutch oven is too small (my meat is actually 5 lbs., so I figured I just tweak the ingredients upwards a bit). I’m wondering if this could actually be made in the slow cooker, searing the meat and sauteing the onions and garlic first. My first seder and I’m not an intuitive cook, so I appreciate all the help I can get. ;0) Thanks so much–I LOVE your recipes!

  2. I made a roast with pomegranate molasses last year that is similar to this recipe. It was out of this world and I bet this is too!

  3. Made this for the 2nd seder. Everyone raved about it! Thank you

  4. This has become my go to brisket recipe!

  5. Can the Pomegranate Braised Brisket be cooked in slow cooker. If so, what adjustments should I make to the recipe? Thank You

    Chaim Olonoff
    Beit-El, Israel

    • Hi Chaim! Sure. After searing the brisket and sauteing the onions and garlic transfer to a slow cooker and add the pomegranate juice, broth, honey, bay leaves, and thyme.

      Cook on high for 4 hours or low for 8 hours. Transfer to a cutting board and let rest for at least 15 minutes before slicing against the grain.

      Strain liquid and serve on the side as au jus or transfer liquid to a medium saucepan over medium high heat and reduce liquid, for about 12 to 16 minutes or until only about ½ cup remains and is thickened. Pour over brisket to serve.

  6. avatar says: Sorel

    Sounds lovely, but can you get kosher for peseach pomegranate juice?
    And where? I am in Western Mass. I can get to Boston. I’d rather not shlep to NYC if I don’t have to.

  7. I would love to make this for Peseach, but where can I get kosher l’Peseach pomegrantate juice?
    Is Pom’s OK? I haven’t looked to see a hechsha. Please advise

    • Hi there – the year this recipe was developed POM made a Kosher for Passover Pomegranate Juice – if they don’t have a hechsher this year and if you can’t find another kosher Pomegranate Juice you can substitute in Cranberry Juice in equal parts.

  8. I have made this outstanding brisket twice. My dinner guests loved it. I added chopped mint as a garnish and served it with couscous. yum.

    • YUM YUM YUM!!! I adore the mint garnish and this is perfect with couscous thanks SO very much for commenting and sharing your ideas.

  9. Hi Jamie,

    What cut of brisket do you use, 1st or 2nd ?

    Thank you

    • Hi Deborah! I always prefer 2nd for a more flavorful, tender result.

  10. I was wondering whether I could use this sauce as a marinde for London broil made under the oven grill?
    Also is it necessary to sear London broil like brisket or does the grilling process used for London broil replace the searing?

    • If you grill that’s your sear :-) !!! And for sure this would work as a marinade for London Broil.

  11. avatar says: Isabella

    I want to serve this recipe for shabbat lunch but I don’t have a slow cooker. Can I cook it on Friday and re-heat it in a warming cupboard on Shabbat morning?

    • It is super sauce-y so it depends how you handle the halachos of rewarming foods in liquid. We don’t but I believe Sephardim do BUT please don’t quote me on that – check it out by asking your LOR (local orthodox Rabbi :-)

  12. avatar says: Blitz

    I am sitting in my friend’s kitchen in Ramot, showing and sharing your website with her. All of a sudden I saw this recipe and it looks wonderful! I’m flying back to Los Angeles tonight. I don’t think I can wait for the seder or even Purim to make this. I won’t make it for this Shabbat, but I think next week, I’ll have to make it! My mouth is watering already!

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