Many brisket recipes are so deliciously sweet and sticky due to the fact that its too easy to pour sugar based sauces on top and slide it into the oven for a quick and scrumtious meal. I have to admit that very often I fall into the same sweet roast trap, but lately I’ve been on the hunt for a “healthier” version of a kosher roast recipe that wont make my family’s blood sugar levels shoot up. I think I’ve found the right flavors here with Joan Nathan‘s recipe. Pomegranate juice adds just the right amount of sweetness, and the vegetables and herbs bring out the flavor of the meat instead of disguising it. Enjoy- and let me know how you like it! I’m planning to make it for one of the Rosh Hahanah dinners. Marlene.
- One 4 ½-pound brisket
- Kosher salt and freshly ground pepper to taste
- 2 tablespoons olive oil
- 2 medium onions, peeled and coarsely chopped
- 2 leeks, cleaned, and chopped, using the white and light green only
- 6 cloves garlic, crushed
- 2 large carrots, peeled and coarsely chopped
- 1 celery stalk, peeled and coarsely chopped
- 2 ½ to 3 cups pomegranate juice
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
1. Season the brisket with salt and pepper. Heat 2 tablespoons of the oil in a heavy pan or Dutch oven, brown the brisket on all sides, and set aside.
2. Preheat the oven to 325 degrees. Add the onions and leeks in the pan in which you browned the brisket, and cook until soft. Add the garlic, carrots and the celery. Continue cooking for about 10 minutes, stirring occasionally.
3. Add 1 1/2 cups of the pomegranate juice to the pan and bring the mixture to the boil, making sure to scrape the bottom of the pan as you stir. Add another cup of pomegranate juice, the thyme, rosemary and bay leaves to the pan and allow to simmer. Season to taste with salt and pepper.
4. Return the brisket to the pan, fat-side up, spooning the vegetables and juices over the meat. Cover the pan tightly (use foil if the pan doesn’t have a lid), and braise the brisket in the oven, basting every half hour or so until the meat is tender, for about 3 hours.
5. Allow the brisket to rest before slicing and serving. (I leave it overnight in the refrigerator. The next day I cut it thin, against the grain, on the bias.) Lay the brisket over the onions and leeks and the gravy, reheat, and serve with the onion confit (see below.)
Yield: about 8 servings
- 3 large onions, peeled and cut in slivers
- 4 tablespoons vegetable oil
- Salt and pepper to taste
- 1 cup red wine
- 1 cup chicken broth
1. Sauté the onions in the oil for about 10 to 15 minutes or until they start to turn golden.
2. Add salt and pepper to taste, the sugar, the wine, and the chicken broth. Cook them, uncovered, for another 10 minutes or until the onions are very soft. Taste, adding more sugar or salt, if necessary, and serve.
- Rosh Hashanah Pomegranate Sangria (thejewishhostess.com)