Pomegranate Red Wine Brisket

Pomegranate Red Wine Brisket is a simple recipe that anyone can make. Your brisket will come out of the oven absolutely melting apart, surrounded by a flavorful, creamy gravy.  

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I was on a mission.  I needed a brisket that could be served for  a major holiday. And to me, if it’s not falling apart, then it’s just not a good brisket.  As usual, I experimented on my dinner guests. And the reviews were astounding. One of our guests was telling another over lunch the next day, “you really missed out last night...really, really missed out.”  

I was so happy to hear that it was a meal to be remembered.  And the star of that meal was THIS Pomegranate Red Wine Brisket. When I was working on the sauce recipe, I had a concept in my mind to make an instant gravy.  Typically if I wanted a gravy, I would make one from the juices after the meat was cooked. On Shabbat, that is not possible. So, I needed a sauce that would render tender juicy meat and make its own gravy.  After thorough recipe development, I can attest that my Pomegranate Red Wine Brisket recipe is completely reliable. You will have tender meat and a delicious gravy every time. 

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Serves: 6 Prep Time: 10 Minutes Cook Time: 3 Hours

Ingredients:

• 3 pound Brisket
• 2 Tablespoons Oil
• 1 Cup Dry Red Wine
• 1 Cup 100% Pomegranate Juice
• 2 Shallots, minced
• ¼ Cups Cornstarch
• 1 teaspoon Kosher Salt
• ½ teaspoon Black Pepper
• 1 Tablespoon Tarragon

Instructions:  

1. Preheat oven to 325 degrees.  Prepare a roasting pan with Oil.
2. Sprinkle Brisket with salt and pepper on both sides.  Place in roasting pan.
3. Mix remaining ingredients with with a whisk until the cornstarch is fully dissolved.
4. Pour sauce over the meat.  Cover and bake at 325 for 3 hours, or until the brisket is falling apart.)  
5. Slice Pomegranate-Red Wine Brisket against the grain for the most tender meat.  Serve warm, topped with the gravy. This brisket can be made in advance, refrigerated or frozen, and warmed up.  The gravy is not as smooth on a rewarming, but equally delicious.

Pomegranate Red Wine Brisket

Course: Main Course

Cuisine: Dairy-free, Gluten-free, Kosher

Keyword: Egg-free, Entertaining, Fall, Fleishig, Husband-approved, Make-ahead, Meat, Nut-free, Rosh Hashanah, Shabbat, Super Simple, Wheat-free

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

Servings: 6

Calories: 410kcal

Pomegranate Red Wine Brisket is a simple recipe that anyone can make. Your brisket will come out of the oven absolutely melting apart, surrounded by a flavorful, creamy gravy.

Print Recipe

Ingredients

• 3 pound Brisket
• 2 Tablespoons Oil
• 1 Cup Dry Red Wine
• 1 Cup 100% Pomegranate Juice
• 2 Shallots minced
• ¼ Cups Cornstarch
• 1 teaspoon Kosher Salt
• ½ teaspoon Black Pepper
• 1 Tablespoon Tarragon

Instructions

• Preheat oven to 325 degrees. Prepare a roasting pan with Oil.
• Sprinkle Brisket with salt and pepper on both sides. Place in roasting pan.
• Mix remaining ingredients with with a whisk until the cornstarch is fully dissolved.
• Pour sauce over the meat. Cover and bake at 325 for 3 hours, or until the brisket is falling apart.)

Notes

Slice Pomegranate Red Wine Brisket against the grain for the most tender meat. Serve warm, topped with the gravy. This brisket can be made in advance, refrigerated or frozen, and warmed up. The gravy is not as smooth on a rewarming, but equally delicious.

Nutrition

Sodium: 361.1mg | Sugar: 5.6g | Cholesterol: 147.4mg | Calories: 410kcal | Fat: 13.6g | Protein: 49.3g | Carbohydrates: 12.3g