Preheat oven to 325°F. Season both sides of brisket evenly with salt and pepper.
In a large Dutch oven or saucepot, over medium-high heat, add olive oil. When oil is hot, add brisket; sear on both sides until a deep golden-brown crust forms, about 3–4 minutes per side. Remove the brisket from Dutch oven; set aside.
Add minced garlic and cook for another minute, until fragrant. Stir in tomato paste, cook for a minute. Stir in wine and continue to cook for another minute.
Add chicken broth, POM Wonderful 100% Pomegranate Juice, and bay leaves; bring mixture to boil. Return brisket to pot and cover with foil.
Transfer to oven and roast until meat is very tender (2–3 hours). Add onions and carrots to brisket, cover and roast for 1 more hour until vegetables and meat are both tender. Transfer vegetables to a platter and meat to a cutting board to rest for 10 minutes.
Meanwhile, reduce sauce from pan: Continue to cook remaining sauce from pan until reduced by half (15 minutes). Stir in vinegar.
To serve: Thinly slice brisket against grain. Arrange slices on a platter with vegetables.
Serve brisket with reserved sauce if desired.
Ingredients
½ cup POM Wonderful 100% Pomegranate Juice
1 beef brisket (first cut), about 5 lbs.
2½ teaspoons kosher salt
½ teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine
3½ cups chicken broth
2 bay leaves
6 very small white or yellow onions (cipollini) peeled and halved
