Pomegranate Braised Brisket
Total time: 6 hours
Active time: 1 hour
Serves: 8
Brisket is commonly served during Rosh Hashanah, and it is a high holiday treat that we look forward to every year! While many families have their passed down, tried and true recipe, try something different this year with this sweet and savory Pomegranate Braised Brisket. We like to make our brisket ahead of time not only to take away the stress of preparing a feast, but it also makes for a more tender brisket to share with your loved ones.
Equipment
Dutch oven, or a an roasting pan and large fry pan
Ingredients
4lb brisket, fat intact
2 tsp sea salt
1 tsp black pepper
3 tbsp olive oil
2 red onions, cut into wedges
3 carrots, chopped
4 cloves garlic, crushed
4 cups pomegranate juice, divided
1 tbsp dijon mustard
1 bay leaf
2 sprigs fresh thyme
2 sprigs fresh rosemary
¼ cup pomegranate seeds, to garnish
¼ cup chopped parsley, to garnish
Preparation
Remove brisket from the fridge. Pat dry, and season generously with salt and pepper. Let sit at room temperature for 1 hour.
Preheat the oven to 325°F.
In a dutch oven, heat oil over medium heat. Add the brisket, searing on all sides until a crust forms, about 4-5 minutes per side. Alternatively, sear the brisket in a large frying pan.
Remove from the pan, and set aside.
Add the onion and carrot to the pan, scraping the bottom. Cook for 5-6 minutes or until the onions begin to soften. Add garlic.
Add 1 cup pomegranate juice and mustard, scraping the bits from the bottom of the pan. If using a fry pan, transfer all ingredients to a roasting pan.
Pour in 2 additional cups of pomegranate juice, bay leaf, thyme, and rosemary. Bring to a boil.
Return the brisket to the dutch oven. Close the lid and transfer to the oven.
Cook for 90 minutes, and flip the brisket before returning to the oven for an additional hour, or until the brisket reaches 160°F, and is tender.
Remove from the oven, and let the brisket cool completely in the liquid before slicing.
While the brisket is cooling, make the pomegranate glaze by bringing the remaining 1 cup pomegranate juice to boil in a small saucepan. Let boil until it reduces to ¼ cup liquid.
Pour glaze over sliced brisket before serving. Top with pomegranate seeds and fresh parsley.
Enjoy!
Notes
Brisket tastes best the next day, so prepare this ahead of time. You can even slice, and freeze in the liquid for a no-stress Rosh Hashanah!