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.
- Cook Time
- Prep Time
- 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
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.
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