WEEKDAYS 1e|12c|p

Brisket with Pomegranate Seeds

Josh Capon
Servings: 8-10
2+ hr

One of Chef Josh Capon's favorite meals!

  • Ingredients
  • step-by-step directions
Brisket with Pomegranate Seeds
  • 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
  • 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.
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