Description
A forgiving, freezer-friendly brisket recipe featuring a sweet-tart pomegranate and apple glaze. Designed for holiday meal prep, this dish reheats beautifully and yields multiple grab-and-go meals.
Ingredients
Scale
- 3–4 lbs Beef Brisket (flat cut preferred)
- 2 tablespoons Neutral Oil (avocado or canola)
- Kosher Salt and Black Pepper (generous amount)
- 1 large Yellow Onion (sliced)
- 6–8 Garlic Cloves (smashed)
- 2 cups 100% Pomegranate Juice
- 1 cup Apple Cider (unsweetened)
- 2 tablespoons Red Wine Vinegar
- 2 tablespoons Brown Sugar (optional, to taste)
- 1 tablespoon Dijon Mustard
- 1 pod Star Anise (optional)
- 1 cup Pomegranate Seeds (for garnish)
- 2 tablespoons Fresh Parsley (chopped, for garnish)
Instructions
- Take the brisket out of the fridge 30 minutes before cooking to reach room temperature. Pat dry and season generously with salt and pepper on all sides.
- Heat oil in a large skillet over medium-high heat. Sear the brisket for 3-4 minutes per side until deeply browned. Remove and set aside.
- In a roasting pan, spread the sliced onions and smashed garlic cloves. Place the seared brisket on top.
- In a medium saucepan, combine pomegranate juice, apple cider, red wine vinegar, Dijon mustard, and star anise. Bring to a boil, then simmer for 10-15 minutes until reduced by half and coating the back of a spoon. Taste and add brown sugar if needed.
- Preheat oven to 325°F (165°C). Pour half of the reduced glaze over the brisket. Cover tightly with aluminum foil and roast for 2 hours.
- Remove foil, brush on the remaining glaze, and roast for another 30-60 minutes until the internal temperature reaches 195-205°F and the meat is fork-tender.
- Remove from oven, tent loosely with foil, and let rest for at least 20 minutes.
- Slice the brisket against the grain into thin strips.
- Portion into containers with pan juices, garnish with pomegranate seeds and parsley, and store or freeze.
Notes
For best results, use the ‘flat’ cut of brisket for easier slicing. Ensure pomegranate juice is 100% pure, not a cocktail mix. The brisket can be made in a slow cooker (low for 8 hours) or Instant Pot (60 minutes pressure cook). Always slice against the grain for tenderness.
- Prep Time: 10 minutes
- Cook Time: 2.5 - 3 hours
- Category: Main Course
- Cuisine: Jewish
Nutrition
- Serving Size: Thinly sliced briske
- Calories: 350
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 15
- Fiber: 1
- Protein: 30
Keywords: Rosh Hashanah, brisket, pomegranate glaze, holiday meal prep, make ahead dinner, Jewish holiday recipes, slow cooked brisket