Pomegranate Brisket with Cranberry Succotash

Shabbat Shalom, friends! Can you believe it is September already? I can’t. And that means it is almost October, which means it’s almost Oktoberfest and Halloween! I feel like it was just yesterday I was frolicking around in my unicorn costume. That also means it’s almost Rosh Hashanah! I am planning on doing a whole round-up of Jew Year recipes next week- Jew are welcome. But here is one to hold you over! My Pomegranate Brisket with Cranberry Succotash is on The Nosher! What are you cooking up for the High Holidays this year?

And don’t forget to enter to win this awesome prize pack from Nektar Naturals and Stash Tea!

All you have to do is go to Nektar’s Facebook page to “like” their page and follow the directions to enter the contest. You have from now until 11:59 CT on Monday, September 10th. Good luck!!

Mazel!

Amy

 

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Comments

  1. Hello Amy: This is my first time to your blog.

    I have never had brisket done in the oven.

    I’m Canadian with British roots on one side and Newfie roots on the other.

    We put our brisket in a pot of water and boil it for 3-4 hours (replenishing water).

    If it isn’t in a pickling mixture already, then we pickle it before cooking.

    When it is almost done we add our root veg and cook until they are done.

    Serve with Mustard or as I do with a ginger honey thickened vinaigrette.

    The corned beef flavour comes out lovely.

    Your brisket looks so lovely and I think that I have to try it.

    Also do you know if they sell the Nektar in Canada??

    Have a Joyful Day :~D
    Charlie

  2. OK, confession time…I hate brisket. Husband will eat it, but not his favorite, either. This recipe looks great, though…I’m thinking beef tenderloin for us non-Kosher folks? The succotash looks beautiful!

  3. Best brisket ever: order an untrimmed whole one with the “nose” still attached; that is the think end. Only a real butcher shop has access to those. HUGE FLAVOR DIFFERENCE! I rub mine with any beef seasoning, sprinkle dry lipton onion soup over it, then spread one to two cans of cream of mushroom soup on top of that. Then add one inch of water, put in a 200 degree oven till almost done, around 6-7 hours, covered. Every hour check to remove excess fluid so you always have just around one inch remaining. This prevents the roast from boiling and getting tough, it gently steams it to perfection. When almost done, take it out of the oven, let cool slightly and slice with an electric knife across the grain, around 1/2 inch slices. this way the juice runs in between each slice and you can either put back in the oven for the last hour or wait until the next day to finish. When you serve it; reheat gently for an hour or so! Always tender, always delicious!!! Serve with sliced mushrooms & gravy on the side and Kasha with shells!! The thicker, fattiest end is the most flavorful…brisket needs the fat on it to be its best!!

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  2. […] it’s fun I swear! When some people start planning for the Jew year, they may thumb through brisket recipes, or potato kugel, or apple cakes. But my mind goes straight to booze. You’re welcome. […]

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