Recipe: Braised Pomegranate Rosemary Brisket with 36 Cloves of Garlic

Braised Pomegranate Rosemary Brisket in a baking dish


  • 3 tbsp Rosemary Olive Oil
  • 1 5 lb beef brisket, trimmed of excess fat
  • 1 sweet onion, sliced thinly
  • 36 garlic cloves, peeled and left whole
  • 4 tbsp Pomegranate Balsamic Vinegar
  • 3 cups beef broth
  • 3 tbsp rosemary
  • 1/2 tsp Venice Olive Oil Rosemary Sea Salt
  • 1/2 tsp black pepper


  1. Preheat the oven to 325°F.
  2. Heat the olive oil over medium-high heat in a heavy-bottomed roasting pan.
  3. Add the brisket and brown on both sides, about 10 minutes. Transfer to a platter and set aside.
  4. Add the onions and garlic cloves to the pan. Cook, stirring occasionally, until the veggies begin to soften.
  5. Add the vinegar and deglaze the pan, scraping up all the browned bits from the bottom of the pan.
  6. Add the broth and rosemary sprigs… reduce the heat to a simmer…and cook 5 more minutes.
  7. Salt and pepper the brisket on all sides, and add it to the roasting pan, fat side up.
  8. Spoon the garlic and onions over and around the meat.
  9. Place the brisket in the oven, cover and cook, until the meat is fork tender, 2 1/2 – 3 hours, basting every half-hour.
  10. Allow the meat to rest in the pan sauce for at least an hour.
  11. Prior to serving…transfer the brisket to a platter and strain the pan juices…reserve the garlic and rosemary sprigs.
  12. Skim and discard as much fat as possible from the liquid.
  13. Puree the roasted garlic with 1 cup of the pan juices in a food processor or a blender.
  14. Transfer the pureed garlic mixture and the remaining braising liquid to a large sauté pan.
  15. Simmer over medium heat until the gravy reduces to the desired consistency.
  16. Slice the brisket thinly across the grain add to the gravy and rewarm until heated through.
  17. Transfer back to the serving platter…top with extra gravy.

Recipe Credit: Mango Dragonfly