Preparation: 5 minutes; Cooking: 4 hours; Ready: 4 hours, 5 minutes; Servings: 8

Ingredients:

• 1 four-pound first cut beef brisket
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons olive oil, divided
• 3 medium onions, peeled and cut into eighths
• 6 cloves garlic, smashed
• 2 cups pomegranate juice
• 2 cups chicken broth
• 3 tablespoons honey
• 3 bay leaves
• 1 small bunch fresh thyme

Directions:

1. Preheat oven to 375. Season brisket with salt and pepper. Heat 2 tablespoons olive oil in a large roasting pan or dutch oven over medium high heat. Sear brisket about 4 minutes per side or until browned. Remove and set aside.
2. Add remaining 2 tablespoons olive oil and saute onions and garlic for 5 minutes over medium low heat until softened. Return brisket to pan and add pomegranate juice, broth, honey, bay leaves and thyme. Bring to a boil, then reduce to a simmer and cover. Transfer to preheated oven and roast for 2 hours.
3. Flip brisket over and continue roasting for 1 to 1  1/2 more hours or until tender. Let brisket rest for 10 minutes before thinly slicing against the grain. Strain liquid and serve on the side as au jus.