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.
Pomegranate Braised Brisket
Servings
8 Servings
Ingredients
- 1 brisket 2nd cut, about 4 pounds
- Kosher salt
- Freshly ground black pepper
- 4 tablespoons extra virgin olive oil divided, such as Colavita
- 3 medium Spanish 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 sprigs
- Handful parsley sprigs
Instructions
- Preheat oven to 325°F.
- 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.
- 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.
- 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.
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They don’t have an exact cut that is the same unless you find a special butcher that cuts it that way. Chaza Bakar is brisket but usually it is a whole brisket and cut a bit different. Some butchers sell Brisket
What would second cut brisket be called in Israel?
Just until everything is combined well.
At the end of step 2, how long do you simmer it for?
I would use half the amount called for the juice and use more broth to make up for the liquid.
I have pomegranate molasses… any way I can use that to sub in for the juice? How would I modify? Less or no honey? Much less molasses than jjuic?
I wonder if you cooked the meat long enough? Brisket takes a lot more than 45 minutes, even a small piece! also, I always recommend a 2nd cut brisket or even a whole brisket as they are fattier and have more flavor. 1st cut brisket is always dry and flavorless.
Has anyone else had a problem with over cooking the meat? We cooked 2.5 lbs for 45mins with this recipe and it came out very dry and flavorless.
OH YAY YAY YAY!!!!! I hope you love it!!! Thanks for commenting!.
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 🙂
If you grill that’s your sear :-)!!! And for sure this would work as a marinade for London Broil.
Hi Deborah! I always prefer 2nd for a more flavorful, tender result.
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!
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?
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?
Hi Jamie,
What cut of brisket do you use, 1st or 2nd ?
Thank you
Deborah
YUM YUM YUM!!! I adore the mint garnish and this is perfect with couscous thanks SO very much for commenting and sharing your ideas.
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.
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.
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
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.
Thanks.
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.
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
This has become my go to brisket recipe!
yay!!! I am so happy it was a hit!
Made this for the 2nd seder. Everyone raved about it! Thank you
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!
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!