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Pomegranate Red Wine Brisket

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


  • 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


  • 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.)


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.


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