Chef Josh Capon's Brisket with Pomegranate Seeds

A Great Jewish Meal

PHOTO: Brisket with pomegranate seeds is shown here.
Difficulty: Easy
Cook Time: min

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  • 5-7 pound Brisket
  • 4 cups Fresh Pomegranate Seeds
  • 2 cups Pomegranate Juice
  • 2 cups Red Wine
  • 2 Carrots
  • 2 White Onions
  • 5 Ribs Celery
  • 6 Cloves Garlic
  • 3 tablespoons Grape Preserves
  • 1 Bunch Fresh Thyme
  • 4 cups Chicken Stock
  • Salt and Pepper
  • Cooking Directions

    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.

    Slice against the grain and serve with horseradish whipped potatoes and charred Brussels sprouts and baby carrots, and garnish with fresh pomegranate seeds.

    Recipe Summary

    Main Ingredients: brisket, pomegranate seeds, garlic, thyme, chicken stock

    Course: Main Course

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