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Preheat oven to 350 degrees Fahrenheit
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Season the beef well with salt and pepper on both sides
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In a large skillet, heat 2 tablespoons of olive oil over medium high heat
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Place the Brisket inside the skillet and let it brown well on both sides, about 4-5 minutes each side
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Meanwhile, in a bowl combine the pomegranate juice, red wine, beef stock, honey and balsamic vinegar. Mix with a fork or whisk
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Remove beef from skillet and place it on a large baking dish
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Place the bay leaves on top of the beef
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Reduce the heat to medium and add 1 tablespoon of olive oil
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Add the onions and saute until softened
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Pour in the sauce on top of the onions and let it boil
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When sauce boils, pour on top of the beef
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Cover the baking dish with aluminum foil and place in the oven
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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
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When brisket is ready, take out of the oven and remove the bay leaves
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Slice the brisket and add the sauce on top and garnish with Parsley and pomegranate seeds
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Enjoy!