The home of the Bushey's Fine Cooking

Pomegranate Brisket with Cranberry Succotash

Slowly smoked until it nearly falls apart and then smothered in a sweet and tangy sauce. I, of course, braise my brisket and enjoy feeding it to doubtful locals who are always won over by the tender meat and sweeter accompanying sauce. Plus, no special equipment besides an oven required!
4-pound brisket
Salt and pepper
2 Tbsp grapeseed oil
2 medium white onions, chopped into large pieces
2 garlic cloves, minced
2 cups pomegranate juice
½ cup dry red wine
1-2 cups chicken broth
2 sprigs rosemary
2 springs thyme
2 ears corn, shucked and removed from the cob
1 cup dried cranberries (or fresh pomegranate arils)
2 Tbsp extra virgin olive oil
2 tsp honey
2 tsp red wine vinegar
¼ cup cilantro, minced
Salt to taste


Preheat oven to 275 degrees F.
Season brisket on all sides with salt and pepper.
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.
Remove the brisket to rest, and add in onions and garlic. Sauté until browned, about 5 minutes.
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.
Cover the brisket and braise in the pre-heated oven for 3- 3.5 hours or until fork tender.
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.
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.
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!