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Pomegranate-Rosemary Brisket with Red Wine Jus

1 tablespoon olive oil
1 tablespoon kosher salt
1/2 tablespoon whole peppercorns
2 sprigs fresh rosemary, leaves only
3 cloves garlic
1 (2 1/4 pound) brisket, trimmed of fat
1 (8-ounc) package baby portobello mushrooms
1 medium yellow onion, quartered
1 pomegranate, quartered
1 cup red wine

Heat the oven to 300 degrees F. Drizzle the oil over the bottom of a large Dutch oven.

Using a mortar and pestle, spice grinder or small food processor, grind together the salt, peppercorns, rosemary and garlic until they form a coarse paste.

Rub the rosemary-garlic blend over the brisket, then place the meat in the Dutch oven. Scatter the mushrooms, onion and pomegranate around the meat, then pour the wine down the side. Cover the pot and roast for 2 to 2 1/2 hours, or until the meat is fork tender.

Transfer the brisket from the pot to a serving platter. Use a slotted spoon to transfer the mushrooms to the platter. Cover with foil and set aside.

Pour the liquid in the pot through a mesh strainer into a bowl. Discard the solids. Return the strained liquid to the pot and set over medium-high. Simmer until reduced and thickened, about 10 minutes. Serve the jus alongside the meat and mushrooms.

Serves 4.

Nutrition information per serving (values are rounded to the nearest whole number): 533 calories; 203 calories from fat (38 percent of total calories); 23 g fat (7 g saturated; 0 g trans fats); 158 mg cholesterol; 14 g carbohydrate; 55 g protein; 1 g fiber; 1,650 mg sodium