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

1. Clean brisket of any silver skin or excess fat.
2. Season brisket with salt and pepper and sear in a hot roasting pan until browned.
3. Cut up the vegetables into large pieces and place around the brisket.
4. Allow vegetable to cook for 3-5 minutes.
5. Add all the wine and all but 1/4 cup of the pomegranate juice.
6. Add bay and thyme, cover with aluminum and braise in a 350 degree oven for 3 1/2 hours or until tender.
7. While brisket is cooking, combine chopped parsley, pine nuts, olive oil, lemon zest, pomegranate seeds and remaining pomegranate juice and hold to the side.
8. For the last half hour of cooking, remove aluminum from brisket and allow to brown while glazing with the juices every 5 minutes.
9. When brisket is ready to be served, slice and place on a large platter.
10. Spoon over the vegetables and pan juice and top with pomegranate/pine nut gremolata.

brisket, carrots, onion, leeks, garlic, bay leaves, thyme, pomegranate juice, nuts, parsley, pomegranate seeds, red wine, extra virgin olive oil, lemon zest

Taken from www.foodrepublic.com/recipes/pomegranate-brisket-recipe/ (may not work)