Jewish-Style Braised Brisket
- 3.5 to 4 pounds Certified Angus Beef ® brisket flat
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 tablespoons vegetable oil
- 2 to 3 yellow onions, diced (3 cups)
- 2 carrots, peeled and cut in large dice (1.5 cups)
- 3 ribs celery, cut in large dice (1.5 cups)
- 4 to 6 cloves fresh garlic, finely chopped (.25 cups)
- 1/4 cup tomato paste
- 1 cup pomegranate juice
- 1 can (14.5 ounces) diced tomatoes
- 3 bay leaves
- 4 sprigs fresh thyme
16 hrs 15 mins
6 servings
Brisket Flat
Season brisket evenly with salt and pepper; wrap with plastic wrap, refrigerate overnight.
Preheat oven to 275°F. Remove plastic wrap from brisket. Heat oil in a large braiser or Dutch oven to medium-high heat, Sear brisket 2 to 3 minutes per side, remove from pan.
Lower heat to medium, add onion, carrots and celery to pan; sear 2 minutes. Stir in garlic and tomato paste, sear for 2 more minutes. Stir in pomegranate juice, diced tomatoes (with their liquid), bay leaves and fresh thyme.
Return brisket to pan, nestling in the vegetables. Cover tightly, bake 3 to 4 hours until briskets internal temperature reaches 200 – 205°F.
Remove brisket to board, let rest 10 min. With a ladle remove excess fat from top of braising liquid. Discard bay leaves and thyme stems from pan. Slice brisket into 1/4-inch slices and return to pan, submerging slices. Cover and hold 30 minutes before serving.
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