POM-Braised Brisket
Prep Time:
Total Time:
Servings:
Difficulty:
Ingredients
- ½ cup POM Wonderful 100% Pomegranate Juice
- 1 beef brisket (first cut), about 5 lbs.
- 2½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 3½ cups chicken broth
- 2 bay leaves
- 6 very small white or yellow onions (cipollini) peeled and halved
- 6 large carrots, peeled and thinly sliced
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 325°F. Season both sides of brisket evenly with salt and pepper.
- In a large Dutch oven or saucepot, over medium-high heat, add olive oil. When oil is hot, add brisket; sear on both sides until a deep golden-brown crust forms, about 3–4 minutes per side. Remove the brisket from Dutch oven; set aside.
- Add minced garlic and cook for another minute, until fragrant. Stir in tomato paste, cook for a minute. Stir in wine and continue to cook for another minute.
- Add chicken broth, POM Wonderful 100% Pomegranate Juice, and bay leaves; bring mixture to boil. Return brisket to pot and cover with foil.
- Transfer to oven and roast until meat is very tender (2–3 hours). Add onions and carrots to brisket, cover and roast for 1 more hour until vegetables and meat are both tender. Transfer vegetables to a platter and meat to a cutting board to rest for 10 minutes.
- Meanwhile, reduce sauce from pan: Continue to cook remaining sauce from pan until reduced by half (15 minutes). Stir in vinegar.
- To serve: Thinly slice brisket against grain. Arrange slices on a platter with vegetables.
- Serve brisket with reserved sauce if desired.
