Chef Josh Capon's Brisket with Pomegranate Seeds
A Great Jewish Meal
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Season brisket with kosher salt and pepper and sear on all sides in a hot pan.
Remove brisket and put all vegetables and garlic in roasting pan and caramelize.
Deglaze with wine and pomegranate juice.
Add the grape preserves, fresh thyme, half the seeds, and chicken stock.
Bring to a simmer, cover with aluminum foil and put in a 300 degree oven for 2- 3 hours.
Remove from oven and let cool in braising liquid.
Remove meat, strain sauce and simmer and skim.
Course: Main Course