Brisket in Pomegranate Wine Sauce
April 7, 2022
The pomegranate juice adds a depth of fruity flavor when you’re least expecting it.
Yield: approximately 16 large slices
2.5 lbs. brisket
1 cup pomegranate juice
½ cup dry red wine
½ cup brown sugar
Place meat in a sealable plastic bag.
Combine remaining ingredients in a container and shake well. Pour over meat and refrigerate for 1 hour.
Preheat oven to 375°F.
Place meat in a 9”x13” baking dish. Pour sauce over meat and cover tightly.
Bake for 3 hours.
Allow to cool and slice thinly against the grain. Bake covered for an additional 30 minutes.