Chef Josh Capon's Brisket with Pomegranate Seeds

One of Chef Josh Capon's favorite meals!

skill level

Easy

time

Over 120min

servings

8-10

cost

Contributed by : Josh Capon

Serve this with horseradish whipped potatoes, charred Brussels sprouts, and baby carrots for a full and delicious meal!

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 5-7 pound Brisket
Salt and Pepper

instructions Season brisket with kosher salt and pepper and sear on all sides in a hot pan.
step 2

ingredients 2 Carrots
2 White Onions
5 Ribs Celery
6 Cloves Garlic

instructions Remove brisket and put all vegetables and garlic in roasting pan and caramelize.
step 3

ingredients 2 cups Pomegranate Juice
2 cups Red Wine

instructions Deglaze with wine and pomegranate juice.
step 4

ingredients 3 tablespoons Grape Preserves
1 Bunch Fresh Thyme
2 cups Fresh Pomegranate Seeds
4 cups Chicken Stock

instructions Add the grape preserves, fresh thyme, half the seeds, and chicken stock.
step 5

ingredients

instructions Bring to a simmer, cover with aluminum foil and put in a 300 degree oven for 2- 3 hours.
step 6

ingredients

instructions Remove from oven and let cool in braising liquid.
step 7

ingredients

instructions Remove meat, strain sauce and simmer and skim.
step 8

ingredients 2 cups Fresh Pomegranate Seeds

instructions Slice against the grain and serve with horseradish whipped potatoes and charred Brussels sprouts and baby carrots, and garnish with fresh pomegranate seeds.
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