Brisket Braised in Pomegranate Juice with Onion Confit and Pomegranate Seeds

Name: Brisket Braised in Pomegranate Juice with Onion Confit and Pomegranate Seeds
Yield: Yield: 8 generous servings
Ingredients: 2 leeks, washed well and coarsely chopped (include both white and pale green parts); 6 large garlic cloves, peeled and crushed; Salt and freshly ground black pepper; 3 fresh thyme sprigs or 2 teaspoons dried thyme; A first-cut beef brisket (about 5 pounds), trimmed of excess fat, wiped with a damp paper towel, and patted dry; 3 tablespoons olive oil; 2 medium onions, coarsely chopped (about 2 cups); 3 tablespoons olive or vegetable oil; ½ cup pomegranate seeds (see Cook’s Note); ½ cup dry red wine; ¼ cup chicken broth; 4 large onions (about 2½ pounds), very thinly sliced; 2 fresh rosemary branches; 2 bay leaves; 2 cups chicken broth, preferably homemade, or good-quality low-sodium canned; 2 cups pomegranate juice (see Cook’s Note); 2 large carrots, coarsely chopped; 1 celery stalk with leaves, coarsely chopped

Preparation info

Yield:
8
generous servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

Cut open a pomegranate. Hundreds of juice sacs form a nearly perfect star, red as blood. Little wonder it is celebrated in myth and ritual by all ancient peoples—Chinese, Greeks, as well as Jews—as a symbol of fertility and abundance.

On Rosh Hashanah, Jews often eat the pomegranate, one of the miperi ha-eretz, seven choice fruits of ancient Israel, in fulfillment of the commandment to eat a fruit not yet sampled this season. For, according to Kabbalistic tradition, the pomegranate

Ingredients

Main course
Autumn
Gluten-free
Jewish

Ingredients

Method