Brisket with Pomegranate-Cranberry Succotash

This Pomegranate-Cranberry Succotash would also be delicious over grilled salmon or smoked tofu.

Ingredients (serves 6)
4-pound brisket
Salt and pepper
2 Tbsp vomFASS Garlic Herb Oil
2 medium white onions, chopped into large pieces
2 garlic cloves, minced
1 cup vomFASS Pomegranate Balsamic
1 cup Caricature Red Blend wine
1-2 cups chicken broth
2 sprigs rosemary
2 springs thyme
Succotash:
2 ears cooked corn, shucked and removed from the cob
½ cup dried cranberries 
½ cup fresh pomegranate arils
1 Tbsp vomFASS Pomegranate Balsamic
2 Tbsp vomFASS San Domenico Extra Virgin Olive Oil
2 tsp honey
¼ cup parsley, minced
Salt to taste

Directions
Preheat oven to 275˚F.
Season brisket on all sides with salt and pepper.
In a large Dutch oven or oven-safe pot, heat the vomFASS Garlic Herb oil over medium-high heat and brown the brisket on all sides, or about 5 minutes per side.
Remove the brisket to rest, and add in onions and garlic. Sauté until browned, about 5 minutes.
Add brisket back in over the vegetables, fat side down, and cover with pomegranate balsamic, red wine, and enough chicken broth so the brisket is covered about ¾ of the way. Add in rosemary and thyme.
Cover the brisket and braise in the pre-heated oven for 3 - 3½ hours or until fork tender.
Once cooked, remove brisket to rest and heat pan juices over medium- high heat until reduced by at least half and sauce is thickened.
Strain. Add salt and pepper if needed.
In a bowl, combine corn, pomegranate arils and dried cranberries (substitute another half cup of dried cranberries if you can’t get fresh pomegranates)
In a separate bowl, whisk together extra virgin olive oil, honey, and pomegranate balsamic. Toss with corn mixture and add in parsley and salt to taste.
Once brisket has cooled, sliced against the grain and top with sauce and succotash. It is best reheated in a 200˚F oven covered in its sauce to retain moisture. Enjoy!

For a real Rosh Hashanah treat, add diced apples to this succotash!

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