Los Angeles-based Micah Wexler is executive chef of West Hollywood’s Mezze, a James Beard Rising Star nominee and a graduate of Cornell’s Hotel School. Focusing his attention on upscale, modern Mediterranean and Israeli cuisine, Wexler is definitely the guy to turn to for your updated Rosh Hashanah brisket. He recalls the inspiration behind his recipe:
When I came up with the pomegranate brisket, it really just seemed like a good idea at the time, combining two flavors that would fit naturally together. I thought it might taste good, experimented, and turned out with a really great dish. It’s good for Rosh Hashanah because it combines two classic holiday foods, and balances the savory character of the meat with the pomegranate — which provides something sweet to symbolize a sweet new year.
- 1 5-pound brisket
- 2 carrots
- 1 onion
- 2 leeks
- 4 cloves garlic
- 2 bay leaves
- 3 sprigs thyme
- 4 cups pomegranate juice
- 3 ounces pine nuts, toasted
- 1 bunch parsley
- 3 ounces pomegranate seeds
- 3 cups red wine
- 1/2 cup extra virgin olive oil
- 1 teaspoon lemon zest
- Clean brisket of any silver skin or excess fat. Season brisket with salt and pepper and sear in a hot roasting pan until browned.
- Cut up the vegetables into large pieces and place around the brisket. Allow vegetable to cook for 3-5 minutes. Add all the wine and all but 1/4 cup of the pomegranate juice. Add bay and thyme, cover with aluminum and braise in a 350 degree oven for 3 1/2 hours or until tender.
- While brisket is cooking, combine chopped parsley, pine nuts, olive oil, lemon zest, pomegranate seeds and remaining pomegranate juice and hold to the side.
- For the last half hour of cooking, remove aluminum from brisket and allow to brown while glazing with the juices every 5 minutes.
- When brisket is ready to be served, slice and place on a large platter. Spoon over the vegetables and pan juice and top with pomegranate/pine nut gremolata.
Try out these other Jewish holiday recipes on Food Republic: