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Brisket With Pomegranates and Onion Confit Recipe
5-pound brisket
3 tablespoons olive oil
2 onions, coarsely chopped
2 leeks (white and pale green parts), washed and chopped
6 garlic cloves, crushed
2 large carrots, coarsely chopped
1 stalk celery with leaves, coarsely chopped
2 cups pomegranate juice
2 cups chicken broth
3 fresh thyme sprigs
2 sprigs of rosemary
2 bay leaves
Salt and pepper to taste
Confit:
3 tablespoons olive oil
4 large onions, very thinly sliced (about 2 1/2 pounds)
Salt and pepper to taste
1/4 cup chicken broth
1/2 cup dry red wine
1/2 cup pomegranate seeds
The brisket: Preheat oven to 325 degrees. Trim excess fat from meat, wipe with a
damp towel and pat dry.
Heat oil in a heavy roasting pan and brown meat on both sides, about 10 minutes.
Transfer meat to a platter; set aside. Pour off all but 1 tablespoon fat; add
onions and leeks; saute 5 to 7 minutes until softened.
Add the garlic, carrots and celery; cook, stirring occasionally, until onions
are golden, about 7 to 10 minutes.
Add 1 cup pomegranate juice, bring to a boil, scraping any browned bits from pan
with a wooden spoon.
Cook until reduced by half.
Add remaining juice, the broth, thyme, rosemary and bay leaves and bring to a
simmer.
Season with salt and pepper.
Lightly season brisket on both sides with salt and pepper.
Return to pan fat-side up, spooning vegetables over meat.
Cover, put in oven and braise until meat is very tender, 2 1/2 to 3 1/2 hours.
The Confit: Warm the oil in heavy 10- or 12-inch skillet. Add the onions, season
with salt and pepper, and toss to coat with oil.
Cook over lowest heat, tightly covered and stirring occasionally to prevent
burning, for 1 hour, or until very soft and pale gold in color.
Add the broth and wine.
Taste for salt and pepper.
Increase the heat and cook, stirring, until the liquid evaporates and the onions
are golden, tasting again for seasoning.
Remove from heat, cover and keep warm.
Add the pomegranate seeds just before serving.
To serve: Transfer the brisket to a cutting board and tent with foil.
Strain the vegetables from the braising liquid and place in a processor or
blender.
Skim the liquid and discard as much fat as possible. Add 1 cup liquid to the
vegetables and puree.
Return the puree to the liquid in the pan and boil down to desired consistency.
Taste for seasoning.
Thinly slice the brisket across the grain.
Spoon the onion confit onto a warm platter, top with meat slices and sauce.
Serves 8.
Per serving: 1,100 calories; 83 g fat (34 g saturated fat; 68 percent calories
from fat); 34 g carbohydrates; 207 mg cholesterol; 206 mg sodium; 52 g protein;
4 g fiber.
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