Pomegranate Braised Brisket

Pomegranate Braised Brisket

Pomegranate Braised Brisket

Yield: Serves 6 - 8


2 Tbsp. grapeseed oil
3 lb. beef brisket, trimmed of excess fat
1 large onion, sliced fairly thin
2 each celery ribs, chopped into ¼-in. pieces
2 cups pomegranate juice
1 cup beef broth
½ cup chili sauce
1 tsp. kosher salt
2 bay leaves
Freshly ground black pepper


Oven Temperature: 550-580 degrees

Flame Height: 5

Heat a skillet large enough to accommodate the brisket in the center of the oven for 5 minutes.  Add oil.  Add brisket and cook until well browned on both sides.  Remove from oven and transfer meat to a baking dish such as a cazuela.  Add onions to the skillet and return to the center of the oven.  Cook for a minute or two, stirring occasionally until softened and lightly browned.  Add remaining ingredients and bring to a simmer.  Pour the mixture over the meat and cover tightly with foil.

Flame Height: OFF

Bake in the center of the oven for 3 ½ -4 hours, turning and basting the meat every 30 minutes.  The meat should be fork tender.

Transfer the meat to a cutting board and tent with foil.  Remove bay leaves from braising liquid, pour liquid with the vegetables into a blender and process until smooth.

Slice brisket against the grain, transfer to a deep serving dish and pour sauce over the top.

If time allows, the brisket will benefit from cooling in the sauce after slicing, refrigerating overnight and reheating and serving the next day.

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