Ingredients:

  • 5-pound brisket
  • ½ cup red wine
  • ½ cup pomegranate juice (you can use Ceres brand youngberry juice if pomegranate is unavailable)
  • 3 tbsp. honey
  • 3 tbsp. imitation mustard
  • 5 tbsp. olive oil
  • 1 tbsp. ros emary
  • salt and pepper
  • paprika
  • 1 large beet, diced
  • ½ cup pomegranate seeds(optional)
  • 1 large onion, diced

Directions:

  1. Preheat oven to 400°.
  2. Place roast in an extra large roasting pan on top of diced onion, pomegranate seeds and diced beet.
  3. Rub roast with olive oil, paprika, salt and pepper, and rosemary.
  4. Mix together red wine, pomegranate juice, honey, and mustard, and pour over roast.
  5. Cover and bake for 2-2½ hours, depending on how rare or well done you prefer.