Brisket Ingredients:

  • 3lb. first-cut brisket
  • 3 tbsp. olive oil
  • kosher salt
  • cracked black pepper
  • 1 onion, sliced
  • 1 head garlic
  • ¾ cup pomegranate juice
  • 1 cup wine

Vegetable Saute Ingredients:

  • 1 onion
  • 1 purple onion
  • ½ cup fresh chives
  • 2 tbsp. olive oil
  • Pinch salt

Wine-Pomegranate Sauce Ingredients:

  • ½ cup wine
  • ½ cup pomegranate juice
  • 4 cloves garlic, sliced

For the Brisket:

  1. Season both sides of the meat with salt and black pepper.
  2. Heat a frying pan or grill pan, add olive oil, and sear the brisket for 5 minutes on each side.
  3. Spread half the sliced onion and half the garlic cloves over the bottom of a baking dish. Place the brisket on top and the rest of the sliced onion and garlic on top of the brisket.
  4. Pour the wine and pomegranate juice over the meat, cover the pan tightly with foil and bake on 350°F for 3 hours (turn the meat halfway though) until fork tender.
  5. Remove from oven and let cool fully before slicing.

For the Vegetable Saute:

  1. Slice the onions and sauté in the olive oil until golden.
  2. Add the chives and sauté a minute or two until just wilted.
  3. Serve over brisket.

For the Wine-Pomegranate Sauce:

  1. Pour the wine and pomegranate juice into a saucepan.
  2. Bring to a boil, then reduce to medium-heat and cook for approximately 30-40 minutes.
  3. Pour over brisket.