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Pomegranate Brisket with Cranberry Succotash

Amy Kritzer
Classic Jewish brisket with not so classic pomegranate and corn succotash!
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Meat
Cuisine Jewish
Servings 6

Ingredients
  

  • 4- pound brisket trimmed to 1/4 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

Instructions
 

  • 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!
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