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.

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