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Best brisket you’ll ever taste, guaranteed!
4 to 5 pounds second cut brisket
2 tablespoons oil (for grilling)
2 large onions, sliced
8 ounces fresh mushrooms, sliced
5 cloves garlic, minced or crushed
1 and 1/2 to 2 cups high-quality dry red wine
12 ounces pomegranate juice
2 cups chicken stock
salt, to taste
pepper, to taste
Preheat your grill or a large pan on high heat.
Season the brisket with salt and pepper.
Sear the brisket on both sides for about 10 minutes each, until nicely browned.
Remove the brisket from the grill and set aside.
In the same pan, heat a bit of oil over low flame.
Add the sliced onions and fresh mushrooms. Sauté until the mushrooms release their umami flavor and the onions become translucent.
Stir in the minced garlic and cook for an additional minute.
In a separate pot, combine the dry red wine and pomegranate juice.
Heat over medium heat until the alcohol has cooked out, approximately 10 minutes.
Pour two cups of chicken stock into the onion and mushroom mixture. Increase the heat to high and let it cook down until most of the liquid evaporates.
Spread the onion, mushroom, and garlic mixture evenly over the brisket.
Pour the reduced wine and pomegranate mixture over the brisket.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Cover the brisket tightly with foil and bake for three hours.
Once done, remove the brisket from the oven and let it cool slightly before slicing thinly against the grain.
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