Pretty Delicious Life

1 Optional day-before prep: Make the dry rub by combining all spices, adjusting to personal preference if necessary. Generously coat the brisket in the dry rub seasoning and place in a Dutch oven or other casserole dish, cover, and place in the fridge to infuse with flavor overnight. Doing this the night before isn’t necessary, but makes for an even more flavorful brisket.
2 Preheat the oven to 300ºF (about 148ºC) and remove beef brisket from the fridge, allowing it to come to room temperature.
3 If you did not prepare the dry rub for the beef brisket the night before, do so now, coating the brisket with it evenly on all sides to help it form a savory crust when searing.
4 Heat 2 tablespoons of garlic-infused olive oil in a large Dutch oven on the stovetop, over medium heat.
5 Once olive oil is heated, add beef brisket into the Dutch oven and sear for about 2 minutes on each side, or until browned. Remove brisket from the Dutch oven and set aside on a plate to rest.
6 Add 4 fresh rosemary sprigs, sage, thyme, and bay leaves to the bottom of the Dutch oven, topping with dry red wine, chicken broth and pomegranate juice.
7 Add beef brisket back into the Dutch oven, cover with lid, and place brisket in the heated oven to cook for around 2 hours and 30 minutes, or until the internal temperature reaches 180ºF and the brisket is fork tender.
8 Once the beef brisket is finished, remove from the oven and allow to rest. Keep juices in Dutch oven to make pomegranate rosemary pan sauce.
9 Place the Dutch oven back on the stove top over medium heat. Remove any remaining herbs cooked with the brisket and replace with 1 fresh rosemary sprig. Simmer and reduce sauce down to about half the volume.
10 Once the sauce has reduced down, remove from heat and whisk in 1 tablespoon butter. Add in the pomegranate seeds and fresh parsley, whisking quickly to combine.
11 In a separate pan over medium-low heat, toast the whole pecans and remove from heat.
12 Pour the pomegranate rosemary pan sauce over the brisket, garnish with toasted pecans, and serve immediately.