BRISKET BRAISED IN POMEGRANATE JUICE

The food section of the Wednesday New York Times is a favorite of mine. As I enjoy breakfast, I study this section every Wednesday morning. Always, and I mean always, the Times publishes at least one recipe I want to jump up and create.

The December 9 issue did not disappoint. They shared a spice rubbed brisket bathed in pomegranate juice and baked for hours. Our home smelled divine for the entire day.

This beautiful, mouth-watering brisket is made the day before so all I had to do was finish it off before serving. This makes a perfect dish for company as the kitchen can be cleaned before guests arrive opening you up for cocktails and conversation.

We made this brisket for an early Christmas dinner with our bubble companions (they are going into quarantine hoping to see their grandchildren soon) and served it with mashed potatoes, steamed brussels and a simple, green salad with a pomegranate vinaigrette. Perfect meal. A repeater.

Previous articleBabe (1995)
Next articlePrime Rib

Comments

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Similar Articles

Instagram

Most Popular

What To Do If A Holiday Visit With An Aging Parent Sparked Concerns

By: Chris Orestis CSA, president of Retirement Genius www.retirementgenius.com Adult children who spent time over the holidays with their aging parents may in some cases have returned...

Defending Your Life (1991)

Most depictions of the idea of an “afterlife” are full of fluffy white clouds and angels and harp music. Albert Brooks’ “Defending Your Life”...

Black History Month

Black History Month-- both locally in the Toledo area and throughout the nation-- is a chance to not only look at our past but...