Pomegranate Braised Brisket Recipe
When cooking any roast, use a heavy pot, such as a 4-quart oval or 5-quart round, enameled cast-iron casserole. Brown the meat well and slowly on medium-low heat before roasting to seal in juices and...
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Cooking tools:
- Pot
- Oven
- Stove
- Plate
- Spoon
- Blender
- Baking dish
- Aluminum foil
- Microwave
- Saucepan
- String
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Mixing bowl
- Tongs
- Spatula
- Airtight container
- Plastic wrap
- Refrigerator
- Serving platter
- Ladle
- Paper towel
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 first cut brisket (preferably grass-fed), about 2 pounds
- Sea salt
- freshly ground pepper
- 1 pound yellow onions (2 to 3 medium), thinly sliced
- Several thyme sprigs, tied in a bundle with string
- 1½ cups pomegranate juice
- 2 to 3 tablespoons finely chopped fresh parsley
- 1 box (6 ounces) pearl couscous
- Fresh pomegranate seeds, for serving
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