0 0
Pomegranate-Red Wine Brisket

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 lb Brisket
2 TBS Oil
1 Cup Dry Red Wine
1 Cup 100% Pomegranate Juice
2 Shallots, minced
1/4 Cup Cornstarch Or other preferred starch
1 tsp Kosher Salt
0.5 tsp Black Pepper
1 TBS Tarragon

Pomegranate-Red Wine Brisket

A melt in your mouth brisket recipe in its own gravy

Cuisine:

    Sweet and tangy pomegranate makes beautiful music when combined with a dry red wine. I channel that melody in the sauce for this brisket. Your brisket will come out of the oven absolutely melting apart, surrounded by a flavorful, creamy gravy.

    • 3 Hours, 10 Minutes
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Sweet and tangy pomegranate makes beautiful music when combined with a dry red wine.  I channel that melody in the sauce for this Pomegranate-Red Wine Brisket. Your brisket will come out of the oven absolutely melting apart, surrounded by a flavorful, creamy gravy.  

    I was on a mission.  I needed a brisket that could be served for  a Pre-Yom Kippur meal or on Sukkot. And to me, if it’s not falling apart, then it’s just not a good brisket.  As usual, I experimented on my Shabbos guests. And the reviews were astounding. One of our guests was telling another over lunch Shabbos 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 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 multiple testings, I can attest that this recipe is completely reliable. You will have tender meat and a delicious gravy every time.

    Happy cooking!  Be sure to comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter and Facebook.

    Steps

    1
    Done

    Preheat oven to 325 degrees. Prepare a roasting pan with Oil.

    2
    Done

    Sprinkle Brisket with salt and pepper on both sides. Place in roasting pan.

    3
    Done

    Mix remaining ingredients with with a whisk until the cornstarch is fully dissolved.

    4
    Done

    Pour sauce over the meat. Cover and bake at 325 for 3 hours, or until the brisket is falling apart.)

    5
    Done

    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. An excellent dish for your Yom Tov or Shabbat table.

    Upscale Egg Baskets
    previous
    Upscale Egg Baskets
    Maple-roasted Chicken
    next
    Maple-roasted Chicken
    Upscale Egg Baskets
    previous
    Upscale Egg Baskets
    Maple-roasted Chicken
    next
    Maple-roasted Chicken

    Leave a Reply