Braised Beef Brisket with Vegetables


  • 1 4-to 4 1/2-pound beef brisket, trimmed of most fat
  • 2 tablespoons olive oil
  • 1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
  • 1 cup dry red wine
  • 2 pounds onions, sliced
  • 4 medium carrots, peeled, roughly chopped
  • 1 lb fingerling potatoes
  • 16 garlic cloves, peeled
  • 1 1/2 cups pitted large prunes
  • 1 tablespoon finely chopped fresh thyme
  • 1/3 cup pomegranate molasses
  • 3 tablespoons balsamic vinegar
  • 2 tsp honey
  • 2 tablespoons chopped fresh Italian parsley


  1. Preheat oven to 325°F.
  2. Pat brisket dry; sprinkle all over with salt and pepper.
  3. Heat oil in heavy extra-large dutch oven over high heat.
  4. Add brisket and cook until deep brown, about 7 minutes per side.
  5. Set the meat aside and brown the onions, carrots and potatoes for a few minutes.
  6. Remove vegetables from the dutch oven, and place the meat back in.
  7. Add tomatoes with juice and wine to dutch oven.
  8. Distribute onions, carrots, potatoes and garlic around brisket.
  9. Add prunes and thyme.
  10. Drizzle with pomegranate molasses, honey and balsamic vinegar.
  11. Sprinkle lightly with salt and pepper.
  12. Cover with a lid and place in the oven.
  13. Braise for about 3 hours 15 minutes.


If you cannot find pomegranate molasses, reduce pomegranate juice by 2/3 ob the stove top.


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