A bejeweled brisket worthy of your Hanukkah celebrations

Leave it toDebi Traub, founder of a site calledSimply Beautiful Eatingafter all, to come up with an easy, flavourful brisket with a garnish that adds a refreshing, tart snap and a welcome hit of colour too.

Wine-Braised Brisket with Pomegranate Seeds

By Debi Traub

When I was growing up, my family's Hanukkah celebration always meant a traditional slow roasted brisket. Over the years, Ive added different twists to the recipe. Here I use a wine-infused gravy with a sweet pomegranate garnish. This brisket is best made a day or two ahead.

Ingredients

• 5 pound single brisket
• 1 package dry onion soup mix
• Hot water
• 1 tbsp dark brown sugar
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1 tsp ground black pepper
• cup cabernet sauvignon wine
• Fresh pomegranate arils (seeds), for serving
• Roasted potatoes, for serving

Preparation

Preheat oven to 325F degrees.

Mix the onion soup with hot water in a measuring cup until it reaches the cup mark. Add in the sugar, garlic powder, salt and pepper. Rub this mixture on all sides of the brisket and place into a large roasting pan. Pour the wine into pan around the brisket (not over the brisket). Cover pan and roast for 2 to 3 hours. basting during the last hour. Cool completely.

Transfer the brisket and drippings to a container, cover and refrigerate overnight.

When ready to serve, preheat oven to 350F degrees.

Slice brisket, place into a roasting pan with drippings, and reheat for one hour or until heated through. Serve topped with fresh pomegranate arils and roast potatoes as desired.

Debi Traub is the founder ofSimply Beautiful Eating. Follow her at@simplybeautifuleating.