Ingredients
Servings 10
Brisket:
- 3 tablespoons olive oil
- 1 5 – 6 pound brisket
- 2 onions chopped (2 cups)
- 2 leeks chopped
- 6 garlic cloves minced
- 2 carrots coarsely chopped
- 1 celery stalk with leaves coarsely chopped
- 2 cups pomegranate juice
- 2 cups chicken broth
- 3 fresh thyme sprigs or 2 teaspoons dried thyme
- 2 fresh rosemary sprigs
- 2 bay leaves
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
Confit:
- 3 tablespoons olive oil
- 4 onions thinly sliced
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup chicken broth
- ½ cup dry red wine
- ½ cup pomegranate seeds
Nutritional Facts
Nutrition Facts
Brisket Braised with Pomegranate Onion Confit
Amount per Serving
Calories
554
% Daily Value*
Fat
27
g
42
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
15
g
Cholesterol
156
mg
52
%
Sodium
823
mg
36
%
Potassium
1148
mg
33
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
12
g
13
%
Protein
54
g
108
%
Vitamin A
2372
IU
47
%
Vitamin C
10
mg
12
%
Calcium
58
mg
6
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Heat oil over medium-high heat in a large Dutch oven or pot, brown brisket on both sides, about 10 minutes. Transfer brisket to platter and set aside.
- Preheat oven to 325°F.
- Add onions and leeks to same pot. Cook, stirring occasionally, over medium-high heat, until vegetables are softened, 5-7 minutes. Add garlic, carrots, and celery and continue cooking until onions are golden, 7-10 minutes.
- Add 1 cup pomegranate juice and bring mixture to boil. Reduce liquid by about half, about 8 minutes. Add remaining 1-cup juice, broth, thyme, rosemary, and bay leaves and simmer. Add salt and pepper.
- Place brisket back in pot and spoon mixture on top of brisket. Cover pot, and place in oven, basting every half hour, until meat is tender, 2 ½ – 3 ½ hours.
- For the confit: In a 12-inch skillet, heat oil. Add onions, salt and pepper, and toss to coat. Cook, covered, over lowest heat, stirring occasionally so mixture does not burn, 1 hour, or until onions are soft and pale gold.
- Add broth and wine to the skillet. Raise heat and boil, uncovered, stirring, until all liquid is evaporated and onions turn golden. Taste and adjust the seasoning. Remove from heat.
- Stir in pomegranate seeds just before serving.
- Slice brisket across the grain. If desired, with an immersion blender, puree brisket cooking juices with vegetables to make a thicker gravy. Otherwise, place sliced brisket with juices on serving platter. Top with onion confit.
