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

Yield: approximately 16 large slices

Ingredients:

2.5 lbs. brisket

1 cup pomegranate juice

½ cup dry red wine

½ cup brown sugar

Directions:

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.