Reviews (1) Add Rating & Review 19 Ratings 5 star values: 5 4 star values: 5 3 star values: 6 2 star values: 3 1 star values: 0 Martha Stewart Member Rating: Unrated 07/29/2014 I made this for Passover this past April, and oh my goodness is it fabulous. My guests kept going back for more helpings. If you are used to tomato and wine-based braised briskets, give this one a try next time. The meyer lemon flavor is so delicate and floral. I probably wouldn't recommend making this with regular lemons. Also, Martha loves to recommend 1st cut brisket in her recipes, but 2nd cut is less expensive and more tender because of the marbled fat.
Back to Meyer Lemon Brisket with Pomegranate Gremolata All Reviews for Meyer Lemon Brisket with Pomegranate Gremolata - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Meyer Lemon Brisket with Pomegranate Gremolata Credit: Maura Mcevoy Recipe Summary prep: 20 mins total: 5 hrs Servings: 8
Ingredients FOR THE BRISKET 4 garlic cloves, minced Coarse salt and freshly ground pepper 1 first cut of beef brisket (3 1/2 to 4 pounds) 3 Meyer lemons 1/2 cup extra-virgin olive oil FOR THE GREMOLATA 1/4 cup plus 2 tablespoons pomegranate seeds 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh chives 2 teaspoons finely grated Meyer lemon zest 2 garlic cloves, minced Flaked sea salt
Gallery Meyer Lemon Brisket with Pomegranate Gremolata Credit: Maura Mcevoy
Recipe Summary prep: 20 mins total: 5 hrs Servings: 8
Gallery
Meyer Lemon Brisket with Pomegranate Gremolata Credit: Maura Mcevoy
Meyer Lemon Brisket with Pomegranate Gremolata
Credit: Maura Mcevoy
Meyer Lemon Brisket with Pomegranate Gremolata
Recipe Summary prep: 20 mins total: 5 hrs Servings: 8
Recipe Summary
prep: 20 mins total: 5 hrs
Servings: 8
prep: 20 mins
total: 5 hrs
prep:
20 mins
total:
5 hrs
Servings: 8
8
Ingredients
Ingredients
4 garlic cloves, minced Coarse salt and freshly ground pepper 1 first cut of beef brisket (3 1/2 to 4 pounds) 3 Meyer lemons 1/2 cup extra-virgin olive oil
1/4 cup plus 2 tablespoons pomegranate seeds 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh chives 2 teaspoons finely grated Meyer lemon zest 2 garlic cloves, minced Flaked sea salt
Directions
Make the brisket: Mash garlic and a pinch of salt using a mortar and pestle or the side of a knife until a paste forms. Season brisket with 1 tablespoon plus 1 teaspoon coarse salt and 1 teaspoon pepper, then rub with one-quarter of the paste. Transfer to a baking dish. Refrigerate, covered, for at least 2 hours.
Preheat oven to 325 degrees. Finely zest and juice 2 lemons. Juice remaining lemon. Heat oil in a large Dutch oven over medium-high heat. Sear brisket until browned on all sides, about 10 minutes. Pour lemon juice over brisket, and add enough water to come halfway up the sides of the meat (2 to 3 cups). Raise heat to high, and bring to a boil.
Braise brisket, covered, in oven for 1 hour 15 minutes. Flip brisket, add remaining garlic paste, and continue braising until brisket is easily shredded with a fork, about 1 hour. Stir in reserved zest. Braise, uncovered, for 10 minutes more. (If the sauce seems too thin or not flavorful enough, remove brisket, and bring to a boil until desired consistency and flavor are reached.)
Make the gremolata: Toss together pomegranate seeds, parsley, chives, lemon zest, and garlic. Season with sea salt.
Slice brisket. Serve with pan juices and pomegranate gremolata.
Reviews (1)
Add Rating & Review 19 Ratings 5 star values: 5 4 star values: 5 3 star values: 6 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 07/29/2014 I made this for Passover this past April, and oh my goodness is it fabulous. My guests kept going back for more helpings. If you are used to tomato and wine-based braised briskets, give this one a try next time. The meyer lemon flavor is so delicate and floral. I probably wouldn't recommend making this with regular lemons. Also, Martha loves to recommend 1st cut brisket in her recipes, but 2nd cut is less expensive and more tender because of the marbled fat.
Reviews (1)
Add Rating & Review 19 Ratings 5 star values: 5 4 star values: 5 3 star values: 6 2 star values: 3 1 star values: 0
Add Rating & Review
19 Ratings 5 star values: 5 4 star values: 5 3 star values: 6 2 star values: 3 1 star values: 0
19 Ratings 5 star values: 5 4 star values: 5 3 star values: 6 2 star values: 3 1 star values: 0
19 Ratings 5 star values: 5 4 star values: 5 3 star values: 6 2 star values: 3 1 star values: 0
5 star values: 5 4 star values: 5 3 star values: 6 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 07/29/2014 I made this for Passover this past April, and oh my goodness is it fabulous. My guests kept going back for more helpings. If you are used to tomato and wine-based braised briskets, give this one a try next time. The meyer lemon flavor is so delicate and floral. I probably wouldn't recommend making this with regular lemons. Also, Martha loves to recommend 1st cut brisket in her recipes, but 2nd cut is less expensive and more tender because of the marbled fat.Martha Stewart Member
Rating: Unrated 07/29/2014
I made this for Passover this past April, and oh my goodness is it fabulous. My guests kept going back for more helpings. If you are used to tomato and wine-based braised briskets, give this one a try next time. The meyer lemon flavor is so delicate and floral. I probably wouldn’t recommend making this with regular lemons. Also, Martha loves to recommend 1st cut brisket in her recipes, but 2nd cut is less expensive and more tender because of the marbled fat.
Rating: Unrated
All Reviews for Meyer Lemon Brisket with Pomegranate Gremolata
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Meyer Lemon Brisket with Pomegranate Gremolata
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
