P assover P alate
POMEGRANATE-BRAISED BRISKET
Servings: 8
Preparation: 5 minutes
Cooking: 4 hours
Ready: 4 hours, 5 minutes
1 4-pound first cut beef
brisket ½ teaspoon kosher salt
½ teaspoon freshly ground
black pepper
4 tablespoons olive oil,
divided 3 medium onions, peeled
and cut into eighths
6 cloves garlic, smashed
2 cups pomegranate juice
2 cups chicken broth
3 tablespoons honey
3 bay leaves
1 small bunch fresh thyme
Preheat your oven to 375
degrees. Season the brisket with
salt and pepper. Heat 2 tablespoons
of olive oil in a large roasting pan
JEWISHEXPONENT.COM or Dutch oven over medium-high
heat. Sear the brisket about 4 min-
utes per side or until browned.

Remove and set aside.

Add remaining 2 tablespoons
olive oil and sauté the onions
and garlic for 5 minutes over
medium-low heat until softened.

Return the brisket to the pan and
add the pomegranate juice, broth,
honey, bay leaves and thyme.

Bring the mixture to a boil, then
reduce to a simmer and cover.

Transfer the plan to a preheated
oven and roast for 2 hours.

Flip the brisket and con-
tinue roasting it for 1 to 1½
more hours or until tender. Let
the brisket rest for 10 minutes
before thinly slicing it against
the grain. Strain the liquid and
serve it on the side as au jus. l
Jamie Geller is the author of the best-
selling “Quick & Kosher” cookbook
series and creator of the Joy of Kosher
with Jamie Geller magazine. This arti-
cle was first published by JTA in 2012.

JEWISH EXPONENT
MARCH 19, 2020
19