A bejeweled brisket worthy of your Hanukkah celebrations
This simple, make-ahead, and picture-pretty recipe is sure to steal the show
Leave it to Debi Traub, founder of a site called Simply Beautiful Eating after all, to come up with an easy, flavourful brisket with a garnish that adds a refreshing, tart snap and a welcome hit of colour too.
Wine-Braised Brisket with Pomegranate Seeds
By Debi Traub
When I was growing up, my family's Hanukkah celebration always meant a traditional slow roasted brisket. Over the years, I’ve added different twists to the recipe. Here I use a wine-infused gravy with a sweet pomegranate garnish. This brisket is best made a day or two ahead.
- 5 pound single brisket
- 1 package dry onion soup mix
- Hot water
- 1 tbsp dark brown sugar
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp ground black pepper
- ½ cup cabernet sauvignon wine
- Fresh pomegranate arils (seeds), for serving
- Roasted potatoes, for serving
Preheat oven to 325F degrees.
Mix the onion soup with hot water in a measuring cup until it reaches the ½ cup mark. Add in the sugar, garlic powder, salt and pepper. Rub this mixture on all sides of the brisket and place into a large roasting pan. Pour the wine into pan around the brisket (not over the brisket). Cover pan and roast for 2 ½ to 3 hours. basting during the last hour. Cool completely.
Transfer the brisket and drippings to a container, cover and refrigerate overnight.
When ready to serve, preheat oven to 350F degrees.
Slice brisket, place into a roasting pan with drippings, and reheat for one hour or until heated through. Serve topped with fresh pomegranate arils and roast potatoes as desired.