
Pomegranate Braised Brisket
SERVES
4PREP TIME
1h 00 minCOOK TIME
2h 00 minIngredients
3 tablespoons extra-virgin olive oil
1 first cut brisket (preferably grass-fed), about 2 pounds
Sea salt and freshly ground pepper
1 pound yellow onions (2 to 3 medium), thinly sliced
Several thyme sprigs, tied in a bundle with string
1½ cups pomegranate juice
2 to 3 tablespoons finely chopped fresh parsley
1 box (6 ounces) pearl couscous
Fresh pomegranate seeds, for serving
Directions
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Preheat the oven to 325 °F. Meanwhile, heat a 4 to 5-quart heavy pot over medium-low heat until hot, about 5 minutes. Add 1 tablespoon of the oil; pat the beef dry and season lightly on both sides with salt and pepper. Add the brisket to the pot and cook until browned on the underside, about 7 minutes. Turn and cook 7 minutes more.
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Transfer the brisket to the plate. Add 1 tablespoon more oil to the pot, along with the onions and cook, stirring two or three times over medium heat, until onions are beginning to brown along the edges, about 8 minutes.
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Return the brisket to the pot, nestling the meat and thyme bundle into the onions. Pour in the pomegranate juice (It should barely cover the meat), and bring to a simmer. Cover the pot with the lid and transfer to the oven. Braise the brisket for about 1½ hours, until barely fork tender.
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Remove the brisket to a plate and let cool; let the onion gravy cool for 10 minutes, then puree in a blender until smooth and season with salt and pepper.
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When the brisket is cool, slice it 1/2 inch thick and arrange overlapping in a shallow baking dish. Reserve 1 cup of gravy in a bowl, cover and refrigerate, and spoon the remaining sauce over the brisket in the dish. Cover with foil and refrigerate. (You can prepare the brisket to this point up to 2 days ahead.)
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Preheat the oven to 350. Reheat the brisket, covered, until bubbly and heated through, about 30 minutes. Meanwhile, prepare the couscous according to package directions.
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Heat the remaining sauce in a microwave or small saucepan and pass along side. Serve with couscous and fresh pomegranate seeds.
