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Jewish - Style Braised Brisket

Serves 6

Cuisine: American

Category: Roasts, Soups & Stews, One Pan

Pomegranate juice shines as a surprise ingredient, striking the perfect note of tart sweetness. You’ll love the sweet and savory balance of the brisket. Tender by braising at 275°F and extra juicy by submerging slices in the braising liquid. You can keep this to one pan if you have a pan large enough (4-quart capacity) with a lid. Or use a roasting pan and cover tightly with foil to braise.

Prep Time

15 mins

Other Time

12 hrs

Cook Time

4 hrs

Total Time

16 hrs 15 mins

Ingredients:

3 1/2 to 4 pound Certified Angus Beef^® brisket flat
1 tablespoon kosher salt
2 teaspoons black pepper
2 tablespoons vegetable oil
2 to 3 yellow onions, diced (3 cups)
2 carrots, peeled and cut in large dice (1 1/2-cups)
3 ribs celery, cut in large dice (11/2-cups)
4 to 6 cloves fresh garlic, finely chopped (1/4-cup)
1/4 cup tomato paste
1 cup pomegranate juice
1 can (14.5-ounce) diced tomatoes
3 bay leaves
4 sprigs fresh thyme

Instructions:

Season brisket evenly with salt and pepper; wrap with plastic wrap, refrigerate overnight.
Preheat oven to 275°F. Remove plastic wrap from brisket. Heat oil in a large braiser or Dutch oven to medium-high heat, Sear brisket 2 to 3 minutes per side, remove from pan.
Lower heat to medium, add onion, carrots and celery to pan; sear 2 minutes. Stir in garlic and tomato paste, sear 2 more minutes. Stir in pomegranate juice, diced tomatoes (with their liquid), bay leaves and fresh thyme.
Return brisket to pan, nestling in the vegetables. Cover tightly, bake 3 to 4 hours until briskets internal temperature reaches 200°-205°F.
Remove brisket to board, let rest 10 min. With a ladle remove excess fat from top of braising liquid. Discard bay leaves and thyme stems from pan. Slice brisket in 1/4 inch slices and return to pan, submerging slices. Cover and hold 30 minutes before serving.