Winter Recipes: Pomegranate Brisket


Especially popular for Hanukkah, brisket is a classic winter holiday dish. It is both a flavorful and relatively easy to prepare cut of beef. However, it does sometimes suffer from a bit of "been there, done that" syndrome. At Mezze in West Hollywood, Micah Wexler punches it up with the addition of another traditional, winter ingredient: the pomegranate. It keeps the meat moist and adds just the tiniest hint of sweet: the perfect centerpiece on your holiday table.

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Pomegranate Brisket with Pomegranate Gremolata
Serves 5
5 lbs Brisket, whole
2 carrots
1 onion
2 leeks
4 cloves garlic
2 bay leaves
3 sprigs thyme
4 cups pomegranate juice
3 oz. pine nuts, toasted
1 bunch parsley
3 oz pomegranate seeds
3 cups red wine
1/2 cup extra virgin olive oil
1 tsp lemon zest

Clean brisket of any silver skin or excess fat. Season brisket with salt and pepper and sear in a hot roasting pan until browned.

Cut up the vegetables into large pieces and place around the brisket. Allow vegetables to cook for 3-5 minutes. Add all the wine and all but 1/4 cup of the pomegranate juice. Add bay and thyme, cover with aluminum and braise in a 350 deg oven for 3.5 hours or until tender.

While brisket is cooking, combine chopped parsley, pine nuts, olive oil, lemon zest, and remaining pomegranate juice and hold to the side.

For the last half hour of cooking, remove aluminum from brisket and allow to brown while glazing with the juices about every 5 minutes. When brisket is ready to be served, slice and place on a large platter. Spoon over the vegetables and pan juice and top with pomegranate/pine nut gremolata.

401 N. La Cienega Blvd., West Hollywood; 310-657-4103

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