Stick the glazed brisket back in the oven for just 10 extra minutes and what you end up with is that same tender piece of meat but now with a crispy, flavorful bark on the outside.

Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours. Transfer brisket, fat side up, to a large plate. Strain braising liquid into a large bowl.

Red Wine, Cherry and Pomegranate Glazed Brisket Recipe. Ingredients: 5 pound cross cut of brisket, trimmed to ¼ of fat all around (should be 4 lbs. once trimmed) Salt and pepper.

This is enough glaze for a 5-pound brisket, you will not use it all for a 3-pound brisket. Preheat the broiler on low. Leaving the liquids in the Instant Pot, remove corned beef to a baking sheet.

This is enough glaze for a 5-pound brisket, you will not use it all for a 3-pound brisket. Preheat the broiler on low. Leaving the liquids in the Instant Pot, remove corned beef to a baking sheet.

1. Put brisket, quartered onion, celery, garlic, peppercorns, cloves and bay leaves in large dutch oven. Add water to cover, about 4 cups or as needed. Heat to boil; reduce heat; simmer, covered ...

Preheat oven to 325°F. Uncover brisket, and discard any fat that has solidified on surface of brisket and pan drippings. Scrape off cranberry sauce, place in a bowl, and set aside.

I grew up Jewish in Texas, so I was well-acquainted with two distinct types of brisket: oven-braised Jewish brisket in a tangy sauce, and smoky barbecue brisket with a crispy outer bark. They always ...

I grew up Jewish in Texas, so I was well-acquainted with two distinct types of brisket: oven-braised Jewish brisket in a tangy sauce, and smoky barbecue brisket with a crispy outer bark. They always ...