Oven-Roasted Brisket with Pomegranate Glaze

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Slow-roasted beef brisket glazed with a tangy pomegranate sauce, blending rich flavors for a hearty holiday centerpiece. This Middle Eastern Hanukkah recipe, ready in about 210 minutes, pairs beef brisket, salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs beef brisket
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 2 tbsp olive oil
• 4 minced garlic cloves
• 1 cup pomegranate juice
• 2 tbsp honey
• 1 tbsp red wine vinegar
• 1 tbsp chopped fresh rosemary

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Carving: see our carving knife picks → Best Carving Knives for 2026: Slicing Knives and Carving Sets for Turkey, Brisket and Roasts

Instructions

1. Step 1: Preheat oven to 300°F. Pat dry 3 lbs beef brisket with paper towels. Rub all sides with 2 tsp salt, 1 tsp black pepper, and 1 tsp ground cumin.
2. Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sear the brisket for 4 minutes per side until browned and crusty.
3. Step 3: Remove brisket and set aside. In the same skillet, add 4 minced garlic cloves and cook for 30 seconds until fragrant.
4. Step 4: Stir in 1 cup pomegranate juice, 2 tbsp honey, 1 tbsp red wine vinegar, and 1 tbsp chopped fresh rosemary. Bring to a simmer and cook for 5 minutes until slightly reduced and syrupy.
5. Step 5: Return the brisket to the skillet, spoon some glaze over the top, cover the skillet tightly with foil, and place in the oven.
6. Step 6: Roast for 3 hours, basting every hour with pan juices, until brisket is fork-tender.
7. Step 7: Remove from oven, let rest 15 minutes before slicing thin against the grain. Serve with remaining pomegranate glaze spooned over.