Pomegranate Braised Brisket with Gremolata

Ingredients

Brisket

• 10 lb brisket
• 3 tbsp morton kosher salt
• 2 tsp black pepper
• 1/4 cups neutral oil
• 4.5 lb yellow onions
• 25 garlic cloves
• 1.5 cups dry red wine
• 2 cups beef or chicken stock
• 1/3 cups honey
• 1/4 cups pomegranate molasses
• 4 carrots
• 3 bay leaves
• 8 thyme sprigs
• 6 tbsp tomato paste
• 3.5 lb yukon gold potatoes
• 1 tbsp red wine vinegar

Gremolata

• 1 cups parsley
• 1 orange
• 1 garlic clove
• 1/2 cups pomegranate seeds

Instructions

1. Pat the brisket dry, cut a small notch against the grain in one corner, and separate the muscles if needed; rub all over with salt and pepper and let sit up to 1 hour.
2. Heat the oven to 325°F. Pat the meat dry again and heat the oil in a roasting pan over medium-high heat.
3. Sear the brisket fat side down first for 6 to 8 minutes per side without moving; set aside.
4. Add the onions to the pan and cook about 15 minutes until soft and deep brown.
5. Add the wine and simmer 2 minutes, then stir in the stock, honey, and pomegranate molasses; scatter in the garlic, carrots, bay leaves, and thyme.
6. Set the brisket fat side up on the onions, spread tomato paste over the top, cover with parchment and foil, and braise about 3 hours until a fork meets resistance.
7. Slice the brisket against the grain 3/8 inch thick, shingle the slices back into the pan, tuck potatoes around the edges, season lightly with salt, and braise 1.5 to 2 hours more until fork-tender.
8. Skim fat from the sauce, mash 8 to 10 garlic cloves into it to thicken, and reduce further in a saucepan if needed; adjust seasoning with salt, honey, or vinegar.
9. (Optional) Mix the parsley, orange zest, garlic, and pomegranate seeds for the gremolata and scatter over the brisket just before serving.

Notes

Make the brisket a day ahead without the potatoes, chill overnight, remove the solidified fat, then add potatoes and reheat covered at 325°F for about 75 minutes.