Pomegranate Brisket
- 1 5-pound brisket
- 2 carrots
- 1 onion
- 2 leeks
- 4 cloves garlic
- 2 bay leaves
- 3 sprigs thyme
- 4 cups pomegranate juice
- 3 ounces pine nuts, toasted
- 1 bunch parsley
- 3 ounces pomegranate seeds
- 3 cups red wine
- 1/2 cup extra virgin olive oil
- 1 teaspoon lemon zest
- This recipe is gluten-free
- Produce
- Bay leaves (2)
- Carrots (2)
- Garlic (4 cloves)
- Leeks (2)
- Lemon, zest (1 teaspoon)
- Onion (1)
- Parsley (1 bunch)
- Pine nuts, toasted (3 ounces)
- Pomegranate, juice (4 cups)
- Pomegranate seeds (3 ounces)
- Thyme (3 sprigs)
- Meat
- 5-pound brisket (1)
- Cooking & Baking
- Olive oil, extra virgin (1/2 cup)
- Beer, Wine & Liquor
- Red wine (3 cups)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published September 11, 2012 (5 months ago).
43 people saved this recipe.
