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 and also below! What are you cooking up for the High Holidays this year?

Pomegranate Brisket with Cranberry Succotash
Prep time
Cook time
Total time
Classic Jewish brisket with not so classic pomegranate and corn succotash!
Recipe type: Meat
Cuisine: Jewish
Serves: 6
  • 4-pound brisket, trimmed to ¼ inch fat
  • Salt and pepper
  • 2 tablespoons grapeseed oil (or other oil with a high smoke point)
  • 2 medium white onions, chopped into large pieces
  • 2 garlic cloves, minced
  • 2 cups pomegranate juice
  • ½ cup dry red wine (use what you're drinking)
  • 1-2 cups chicken broth
  • 2 sprigs rosemary
  • 2 springs thyme
  • 2 ears corn, shucked and removed from the cob
  • 1 cup dried cranberries (or fresh pomegranate arils)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons honey
  • 2 teaspoons red wine vinegar
  • ¼ cup cilantro, minced
  • Salt to taste
  1. Preheat oven to 275 degrees F.
  2. Season brisket on all sides with salt and pepper.
  3. In a large Dutch oven or oven-safe pot, heat the grapeseed oil over medium-high heat and brown the brisket on all sides, or about 5 minutes per side.
  4. Remove the brisket to rest, lower heat to medium, and add in onions. Sauté until browned, about 5-7 minutes. Then add in garlic and saute for 1 more minute.
  5. Add brisket back in over the vegetables fat side down and cover with pomegranate juice, red wine, and enough chicken broth so the brisket is covered about ¾ of the way. Add in rosemary and thyme.
  6. Cover the brisket and braise in the pre-heated oven for 3- 4 hours or until fork tender. You can also cook the brisket on the stovetop over medium low heat for the same amount of time.
  7. Once cooked, remove brisket to rest and heat pan juices over medium- high heat until reduced by at least half and sauce is thickened. Strain and add salt and pepper if needed.
  8. In a bowl, combine corn and cranberries. In a separate bowl, whisk together extra virgin olive oil, honey, and red wine vinegar. Toss with corn mixture and add in cilantro and salt to taste.
  9. Once brisket has cooled, sliced against the grain and top with sauce and succotash. It is best reheated in a 200 degree F oven covered in its sauce to retain moisture. Enjoy!







  1. Charlie says

    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

  2. says

    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!

    • says

      Haha it’s okay! This is a judge free zone. You could totally do the succotash on tenderloin or even salmon too! Maybe you just haven’t had good brisket? I love it smoked even better than braised!

  3. Leeanne says

    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!!