Wine And Pomegranate Brisket Recipe: delicious braised brisket with a pomegranate and wine sauce. Perfect & easy beef dinner for parties and entertaining.
Wine And Pomegranate Brisket Recipe
Did you think I wasn’t going to post a new brisket recipe for Rosh Hashanah? Come on! I live for brisket – coming up with a new way to make is second nature to me. Although I was introduced to this cut of meat in the last few years, I’ve grown in love the flavor, texture and delicious sauce.
I know I say this a lot, but believe me, this Wine And Pomegranate Brisket Recipe has got to be my favorite one of all. The sauce is savory and sweet at the same time with a deep meaty flavor that is so delicious to describe. The meat is fork tender, no knife required. I serve it with tons of caramelized onions that are roasted alongside the meat for another dimension of sweetness.
During Rosh Hashanah we eat Pomegranates because they symbolize abundance for the New Year. I love eating the little seeds but also love the juice they sell at the Supermarket. The liquid combined with the wine create a delicious explosion of flavor in your mouth. I also added some honey to the sauce to sweeten the New Year. So basically, you need to make this brisket recipe. It will give you good luck.
One of my popular dishes in this blog is my Jalapeno Brisket. I make it for every Jewish Holiday and is very loved by my family. I am sure that they will love this brisket recipe too when they try it Sunday night.
Making it is very easy, you can make it a few days before and you can also freeze it. The trick is to refrigerate the sauce in a small container and the meat wrapped in plastic and aluminum foil. When ready to serve, place the sliced beef in a baking dish, pour in the sauce on top and roast at 350 for about 20 minutes or until bubbling.
I hope you can try this delicious Wine And Pomegranate Brisket Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 5-6 lb . Brisket fat trimmed
- 2 cups of Pomegranate Juice
- 1 Cup of Red Wine
- 1 Cup of Beef Stock
- 1/4 cup of Honey
- 3 Tablespoons of Balsamic Vinegar
- 2 Large onions sliced
- 2 leaves Bay
- Salt and Pepper to taste
- Olive Oil for sautéing
- To Garnish
- 1/2 Cup of Pomegranate Seeds
- 2-3 Tablespoons of Parsley chopped
Preheat oven to 350 degrees Fahrenheit
Season the beef well with salt and pepper on both sides
In a large skillet, heat 2 tablespoons of olive oil over medium high heat
Place the Brisket inside the skillet and let it brown well on both sides, about 4-5 minutes each side
Meanwhile, in a bowl combine the pomegranate juice, red wine, beef stock, honey and balsamic vinegar. Mix with a fork or whisk
Remove beef from skillet and place it on a large baking dish
Place the bay leaves on top of the beef
Reduce the heat to medium and add 1 tablespoon of olive oil
Add the onions and saute until softened
Pour in the sauce on top of the onions and let it boil
When sauce boils, pour on top of the beef
Cover the baking dish with aluminum foil and place in the oven
Roast for 2-3 hours or until beef is softened. Keep checking it up every hour in case sauce dries up. If this happens, add some more wine or stock
When brisket is ready, take out of the oven and remove the bay leaves
Slice the brisket and add the sauce on top and garnish with Parsley and pomegranate seeds