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?
- 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
- Preheat oven to 275 degrees F.
- Season brisket on all sides with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!