Prep time: 5

Cook time: 4 hours

Ingredients

  • 1 four- pound 1st cut beef brisket
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons olive oil, divided
  • 3 medium onions, peeled and cut into 1/8ths
  • 6 cloves garlic, smashed
  • 2 cups pomegranate juice
  • 2 cups chicken broth
  • 3 tablespoons honey
  • 3 bay leaves
  • 1 small bunch fresh thyme

Directions

  1. Preheat oven to 375 F.
  2. Season brisket with salt and pepper.
  3. Heat 2 tablespoons olive oil in a large roasting pan or dutch oven over medium high heat. Sear brisket about 4 minutes per side or until browned. Remove and set aside.
  4. Add remaining 2 tablespoons olive oil and sauté onions and garlic for 5 minutes over medium low heat until softened.
  5. Return brisket to pan and add pomegranate juice, broth, honey, bay leaves, and thyme. Bring to a boil, then reduce to a simmer and cover.
  6. Transfer to preheated oven and roast for 2 hours. Flip brisket over and continue roasting for 1 to 1 ½ more hours or until tender.
  7. Let brisket rest for 10 minutes before thinly slicing against the grain.
  8. Strain liquid and serve on the side as au jus.

Yields: 8 servings