Pomegranate Braised Brisket

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pomegranate braised brisket

Traditional Jewish brisket gets flavored with Pomegranate juice for a sweet twist on an old favorite.  This recipe is perfect for Rosh Hashanah, but would be wonderful anytime of year. 

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 1 brisket (2nd cut), about 4 pounds
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons extra virgin olive oil, divided
  • · 3 medium Spanish onions, peeled and cut into 1/8ths
  • 6 cloves garlic, smashed
  • 2 cup pomegranate juice
  • 2 cup chicken broth
  • 3 tablespoons honey
  • 3 bay leaves
  • 1 small bunch fresh thyme sprigs
  • Handful parsley stems

Preparation

Preheat oven to 325°F.

1. Pat dry brisket. Season brisket with salt and pepper. Heat 2 tablespoons extra virgin olive oil in a large roasting pan or Dutch oven over medium high heat. Sear brisket about 7-10 minutes per side or until dark brown. Remove and set aside.

2. Add remaining 2 tablespoons extra virgin olive oil and sauté onions until browned and quite soft and then add garlic and sauté for an additional 3 minutes. Return brisket to the pan and add pomegranate juice, broth, honey, bay leaves, and fresh herbs. Bring to a boil, then reduce to a simmer and cover.

3. Transfer to preheated oven and braise for 3 ½ to 4 hours or until tender. Let brisket rest for 10 minutes before thinly slicing across the grain. Strain liquid and serve au jus.

Recipe courtesy of JOY of KOSHER with Jamie Geller magazine (Pesach 2011) Subscribe Now