Pomegranate Braised Brisket
Braise the roof.
Ingredients:
3 tablespoons canola oil
1 (5 1/2-pound) brisket, fat cap intact and patted dry with paper towels
Kosher salt and freshly ground black pepper
3 medium yellow onions, thinly sliced
1 cup dry red wine
2 cups pomegranate juice
2 pounds carrots, cut into 2-inch pieces
4 dried bay leaves
Pomegranate seeds, for garnish
Sliced scallions, for garnish
Directions:
Preheat the oven to 325°F. In a large, wide Dutch oven, heat the oil over medium-high heat. Season the brisket liberally with salt. Sear, turning the brisket as needed, until golden brown, 8 to 10 minutes per side. Transfer to a sheet pan.
To the Dutch oven, add the onions and a heavy pinch each of salt and pepper. Cook, stirring often, until lightly caramelized, 5 to 7 minutes. Deglaze with the red wine, using a wooden spoon to scrape up any browned bits, then add the pomegranate juice, followed by the carrots and bay leaves. Season with a heavy pinch each of salt and pepper, then return the brisket to the pot with any juices that accumulated in the pan.
Bring to a simmer, then cover and place in the oven. Cook for 2 1/2 to 3 hours, until the brisket is tender when pierced with a fork. Let cool completely, then transfer to the fridge to chill overnight.
The next day, skim and discard any fat, then transfer the brisket to a cutting board and thinly slice against the grain. Return to the pot and place over medium heat, covered with the lid ajar. Simmer until warmed through, about 30 minutes. Taste and adjust the seasoning with salt and pepper. Transfer to a platter and garnish with pomegranate seeds and scallions, then serve.