Beef Brisket Recipes
Pomegranate-Rosemary Brisket with Wine au Jus
Yield: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 1/2 tablespoon whole peppercorns
- 2 sprigs fresh rosemary, leaves only
- 3 cloves garlic
- 1 (2 1/4 pound) brisket, trimmed of fat
- 1 (8 ounce) package baby portobello mushrooms
- 1 medium yellow onion, quartered
- 1 pomegranate, quartered
- 1 cup red wine
Instructions
- Heat the oven to 300 degrees F. Drizzle the oil over the bottom of a large Dutch oven.
- Using a mortar and pestle, spice grinder or small food processor, grind together the salt, peppercorns, rosemary and garlic until they form a coarse paste.
- Rub the rosemary-garlic blend over the brisket, then place the meat in the Dutch oven. Scatter the mushrooms, onion and pomegranate around the meat, then pour the wine down the side.
- Cover the pot and roast for 2 to 2 1/2 hours, or until the meat is fork tender.
- Transfer the brisket from the pot to a serving platter. Use a slotted spoon to transfer the mushrooms to the platter. Cover with foil and set aside.
- Pour the liquid in the pot through a mesh strainer into a bowl. Discard the solids. Return the strained liquid to the pot and set over medium-high. Simmer until reduced and thickened, about 10 minutes.
- Serve the jus alongside the meat and mushrooms.
Nutrition
Per serving: 533 calories; 203 calories from fat (38 percent of total calories); 23g fat (7g saturated; 0g trans fats); 158mg cholesterol; 14g carbohydrate; 55g protein; 1g fiber; 1,650mg sodium