Description
A tender, slow-braised beef brisket with a sweet and savory pomegranate glaze, perfect for holiday celebrations and make-ahead cooking.
Ingredients
Scale
- 3–4 pounds beef brisket (flat cut)
- ½ cup pomegranate molasses
- 1 cup dry red wine (Cabernet Sauvignon or Merlot)
- 2 large yellow onions, sliced
- 6 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- 1 cup low-sodium beef broth
- 2 bay leaves
- 1 tablespoon oil (for searing)
- Fresh pomegranate arils and chopped parsley (optional garnish)
Instructions
- Prep the brisket by letting it come to room temperature. Pat dry with paper towels and season generously with salt, pepper, paprika, and cumin.
- Heat oil in a large Dutch oven over medium-high heat. Sear the brisket for 4-5 minutes per side until a deep brown crust forms. Remove and set aside.
- Reduce heat to medium. Add sliced onions to the pot and cook for 5-7 minutes until softened and golden. Add minced garlic in the last minute.
- Pour in red wine to deglaze the pot, scraping up brown bits. Simmer for 2 minutes to cook off alcohol.
- Add pomegranate molasses, brown sugar, beef broth, and bay leaves. Stir to combine.
- Return brisket to the pot, fat-side up. Cover tightly with lid or foil. Braise in a 325°F (160°C) oven for 2.5 to 3 hours until fork-tender.
- Remove brisket from oven and place on a cutting board. Strain sauce if desired, or leave onions in. Simmer sauce on stovetop for 5-10 minutes until thickened.
- Brush half the glaze over the brisket. Return to oven uncovered and broil for 2-3 minutes until sticky and caramelized.
- Let brisket rest for 20 minutes before slicing against the grain. Serve with remaining glaze and garnish.
Notes
This dish tastes better the next day. Cook it 1-2 days ahead, refrigerate overnight to solidify fat for easy removal, and reheat gently. Ensure pomegranate molasses is tart, not sweetened juice. If using juice, add vinegar to balance.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice of brisket w
- Calories: 380
- Sugar: 14
- Sodium: 450
- Fat: 18
- Carbohydrates: 18
- Fiber: 1
- Protein: 28
Keywords: Rosh Hashanah, brisket, pomegranate glaze, holiday recipe, slow cooker, braised beef, Jewish New Year, sweet and savory