Time to Dish: Pomegranate Brisket

POMEGRANATE BRISKET

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

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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 Jamie Geller and JOY of KOSHER with Jamie Geller Magazine