Brisket with Pomegranate Seeds

By Brie

Serve this with horseradish whipped potatoes, charred Brussels sprouts, and baby carrots for a full and delicious meal!

Ingredients

• 5-7 pound Brisket
• 4 cups Fresh Pomegranate Seeds
• 2 cups Pomegranate Juice
• 2 cups Red Wine
• 2 Carrots
• 2 White Onions
• 5 Ribs Celery
• 6 Cloves Garlic
• 3 tablespoons Grape Preserves
• 1 Bunch Fresh Thyme
• 4 cups Chicken Stock
• Salt and Pepper

Preparation

Step 1

Season brisket with kosher salt and pepper and sear on all sides in a hot pan.

Remove brisket and put all vegetables and garlic in roasting pan and caramelize.

Deglaze with wine and pomegranate juice.

Add the grape preserves, fresh thyme, half the seeds, and chicken stock.

Bring to a simmer, cover with aluminum foil and put in a 300 degree oven for 2- 3 hours.

Remove from oven and let cool in braising liquid.

Remove meat, strain sauce and simmer and skim.

Slice against the grain and serve with horseradish whipped potatoes and charred Brussels sprouts and baby carrots, and garnish with fresh pomegranate seeds.