Ingredients:

  • 5 lbs first-cut beef brisket, trimmed to 1/4 inch fat cap
  • 2 tbsp Kosher salt
  • 1 tbsp Cracked black pepper
  • 2 tbsp Avocado oil
  • 4 large yellow onions, thinly sliced
  • 3 large carrots, cut into thick rounds
  • 2 leeks, white and light green parts only, cleaned and sliced
  • 6 garlic cloves, smashed
  • 2 cups dry Cabernet Sauvignon or Merlot
  • 2 cups low-sodium beef bone broth
  • 3 tbsp pomegranate molasses
  • 4 sprigs fresh thyme
  • 2 bay leaves

Instructions:

  1. Pat the brisket completely dry with paper towels. Season aggressively on all sides with kosher salt and cracked black pepper.
  2. Heat avocado oil in a 6-7 quart Dutch oven over medium-high heat. Sear the brisket for 6–8 minutes per side until a deep, mahogany-colored crust forms. Remove the meat and set aside.
  3. Reduce heat to medium. Add the sliced onions and leeks to the rendered fat. Cook slowly for 15 minutes, scraping the bottom of the pot to release the browned bits (fond).
  4. Add smashed garlic and carrots, sautéing for 2 minutes until fragrant. Stir in the pomegranate molasses.
  5. Deglaze the pot with red wine, simmering until the liquid reduces by half. Pour in the beef bone broth and add thyme and bay leaves.
  6. Return the brisket to the pot, cover with a tight-fitting lid, and transfer to a preheated 300°F (150°C) oven. Braise for 4 to 4.5 hours until the meat is fork-tender.
  7. Remove meat and rest for 20 minutes before slicing against the grain. Strain and skim fat from the sauce before serving.