Brisket in Pomegranate Wine Sauce

Mirel Freylich Mirel Freylich
4.0 (1 reviews)

The pomegranate juice adds a depth of fruity flavor when you’re least expecting it.

 

Yield: approximately 16 large slices

4h 30m 10
Easy Gluten Free Low Carb Passover Meat Freezer-Friendly

Directions

Prepare the Brisket in Pomegranate Wine Sauce

  1. Place meat in a resealable plastic bag.

  2. Combine remaining ingredients in a container and shake well. Pour over meat and refrigerate for one hour.

  3. Preheat oven to 375 degrees Fahrenheit.

  4. Place meat in a 9×13-inch baking dish. Pour sauce over meat and cover tightly.

  5. Bake for three hours.

  6. Allow to cool and slice thinly against the grain. Bake covered for an additional 30 minutes.

About the Voice of Lakewood:

Notes:
Store cooled brisket with sauce in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat covered; slice after reheating for best texture, or rewarm sliced brisket with extra sauce to keep it tender.

Description:

www.thevoiceoflakewood.com
(732) 901-5746

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2 Comments

tziporah •
Leah Goldman •

you should have left www.kosher.com recipes alone . it was fine. now the recipes and pictures are so big a recipe takes 2-3 pages and its a waste of paper. should have left well enough alone.