Brisket with Pomegranate Juice
Source of Recipe
James Peterson’s “Meat: A Kitchen Education”
This recipe was recommended by my friend, Skip. It turns out rich and tender and very moist, with a delicious gravy. Do go to the trouble to make the meat glaze – it makes all the difference in the world to the depth of flavor!
List of Ingredients
1 first-cut or second-cut brisket, about 5 pounds, trimmed of fat
4 tablespoons olive oil
2 onions, coarsely chopped
2 leeks, white part only, sliced
6 large cloves garlic
1 celery stalk, sliced
2 cups pomegranate juice
2 cups chicken broth, or as needed
2 tablespoons Meat Glaze [see Sauces section]
Preheat the oven to 275 degrees.
Sprinkle the brisket on both sides with salt and pepper. In a large pan sauté the brisket on both sides in 2 tablespoons olive oil over high heat until browned. Put the brisket in a ovenproof pan just large enough to hold it. Pour the fat out of the original pan.
Return the original pan to medium heat and add 2 more tablespoons of olive oil. Sauté the onions, leeks, garlic and celery, stirring, until the vegetables soften – about 15 minutes. Pour the vegetables over the brisket. Add the pomegranate juice and enough broth to come halfway up the sides of the brisket. Add the meat glaze and the bouquet garni and bring to a simmer.
Cover the pan with foil and then with a lid. Braise in the oven, basting every 30 minutes with the liquid, for about 4 hours, or until very tender.
Remove the brisket from the pot and skim off the fat from the remaining liquid and vegetables. Bring to a simmer and reduce by half, skimming off any fat or impurities that rise to the surface – this should take about 30 minutes. Increase the oven temperature to 400 degrees.
Place the brisket back in the liquid and spoon the liquid over. Place in the oven and cook, basting every 10 minutes, for 30 minutes, or until the brisket has a shiny glaze.
Slice the brisket about 1/2-inch thick to serve.
Makes 8 main-course servings