Tangy-sweet pomegranate juice mingles with red wine to create a flavor-packed braising liquid for brisket that melts in your mouth.
- 1 large onion
- 5 cloves garlic
- 1 (28 oz) can whole peeled tomatoes
- 1 (4 lb) beef brisket
- 2 tbsp olive oil
- 2 bay leaves
- 1 ¼ cups dry kosher for Passover red wine
- 2 cups pomegranate juice
- ¼ cup sugar
- 1 tbsp finely chopped parsley
- Preheat oven to 350°F. Cut the onion into large wedges. Smash and peel the garlic cloves. Squeeze the tomatoes to break up.
- Pat the brisket dry and season with salt and pepper. In a large, wide Dutch oven, heat the oil on medium-high. Add brisket, fat-side down, and cook 5 min., until browned. Turn over and cook 3 min., until browned.
- Transfer brisket to cutting board. Reduce heat to medium-low. Add onion and garlic. Cook 1 min., stirring. Remove from heat and add the bay leaves. Place brisket on top of vegetables, fat-side up. Add tomatoes, wine, and pomegranate juice to pot, spooning some liquid over the brisket. Cover and bake 3½–4 hours, until very tender, spooning cooking liquid over meat every hour.
- Transfer brisket to foil-lined rimmed baking sheet. Heat broiler on high. Strain 1 cup of cooking liquid into a fat separator and then add degreased liquid to a small saucepan. Stir in the sugar. Heat to a boil on high. Reduce heat to simmer and cook 15–20 min., until syrupy, stirring occasionally.
- Brush glaze all over brisket and broil 2 min., until lightly charred in spots. Brush with glaze again and broil another minute. Thinly slice and transfer to serving platter. Drizzle with any remaining glaze and garnish with parsley.
- S3 2019
- Calories 592kcal 30%
- Fat 40.7g 63%
- Saturated fat 15.6g 78%
- Carbs 17.2g 6%
- Sodium 249mg 10%
- 13.8g sugar
- 1.1g fiber
- 32.7g protein
- 128mg cholesterol