Pomegranate Brisket with Cranberry Succotash

Steps

1. Preheat oven to 275 degrees F.
2. Season brisket on all sides with salt and pepper.
3. In a large Dutch oven or oven-safe pot, heat the grapeseed oil over medium-high heat and brown the brisket on all sides, or about 5 minutes per side.
4. Remove the brisket to rest, lower heat to medium, and add in onions. Sauté until browned, about 5-7 minutes. Then add in garlic and saute for 1 more minute.
5. Add brisket back in over the vegetables fat side down and cover with pomegranate juice, red wine, and enough chicken broth so the brisket is covered about ¾ of the way. Add in rosemary and thyme.
6. Cover the brisket and braise in the pre-heated oven for 3- 4 hours or until fork tender. You can also cook the brisket on the stovetop over medium low heat for the same amount of time.
7. Once cooked, remove brisket to rest and heat pan juices over medium- high heat until reduced by at least half and sauce is thickened. Strain and add salt and pepper if needed.
8. In a bowl, combine corn and cranberries. In a separate bowl, whisk together extra virgin olive oil, honey, and red wine vinegar. Toss with corn mixture and add in cilantro and salt to taste.
9. Once brisket has cooled, sliced against the grain and top with sauce and succotash. It is best reheated in a 200 degree F oven covered in its sauce to retain moisture. Enjoy!