Wine And Pomegranate Brisket Recipe

Wine And Pomegranate Brisket Recipe: delicious braised brisket with a pomegranate and wine sauce. Perfect & easy beef dinner for parties and entertaining.

Course Entree

Cuisine Jewish

Keyword beef recipes, brisket recipe, brisket recipes, jewish recipes

Prep Time 10

Cook Time 3

Total Time 3 10

Servings -10 servings

Calories 559kcal

Author Tiffany Bendayan

Ingredients

5-6 lb Brisket fat trimmed
2 cups Pomegranate Juice
1 Cup Red Wine
1 Cup Beef Stock
1/4 cup Honey
3 Tablespoons Balsamic Vinegar
2 Large onions sliced
2 Bay Leaves
Salt and Pepper to taste
Olive Oil for sautéing

To Garnish

1/2 Cup Pomegranate Seeds
2-3 Tablespoons Parsley chopped

US Customary - Metric

Instructions

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
Enjoy!

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