Meyer Lemon Beef Brisket with Pomegranate Gremolata

Celebrate Passover with a floral, springtime take on the classic beef brisket
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Passover Brisket

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Add a delicate, floral aroma to your beef brisket this Passover by cooking with lashings of Meyer lemon zest, and serving with a fresh pomegranate gremolata.

This recipe is courtesy of Martha Stewart.

8
Servings
149
Calories Per Serving
Deliver Ingredients

Ingredients

For the brisket

  • garlic cloves, minced
  • Coarse sea salt
  • Freshly ground black pepper
  • first cut beef brisket (approximately 4 pounds)
  • Meyer lemons
  • 1/2  Cup  extra-virgin olive oil
  • Water

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  Tablespoons  finely grated Meyer lemon zest
  • garlic cloves, minced
  • Sea salt

Directions

For the brisket

In a mortar and pestle, mash together the garlic and sea salt, until it’s a thick paste. Season the brisket by rubbing 1 tablespoon of this mixture, plus an additional 1 teaspoon salt, and 1 teaspoon pepper over it. Transfer to a baking dish. Cover, and refrigerate for 2 hours.

Preheat the oven to 325 degrees. Finely zest 2 lemons and juice 3 lemons.

Heat the olive oil in a large Dutch oven set over medium-high heat. Sear brisket until browned on all sides, about 10 minutes. Pour lemon juice over the brisket, and add enough water to come halfway up the sides of the meat. Increase the heat to high, and bring to a boil.

Braise the brisket, covered with foil, in the preheated oven for 1 hour and 15 minutes. Flip the brisket over, add the remaining garlic paste, and continue braising until the brisket can be easily shredded with a fork, about 1 hour. Stir in the lemon zest, and braise, uncovered, for 10 more minutes.

For the gremolata

Toss together pomegranate seeds, parsley, chives, lemon zest, and garlic. Season with sea salt.

Slice the brisket, and serve with the juices in the pan, and the pomegranate gremolata.
 

Nutritional Facts

Total Fat
14g
20%
Saturated Fat
2g
8%
Cholesterol
4mg
1%
Carbohydrate, by difference
4g
3%
Protein
3g
7%
Vitamin A, RAE
27µg
4%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
111µg
100%
Calcium, Ca
13mg
1%
Choline, total
8mg
2%
Fiber, total dietary
1g
4%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
21mg
7%
Niacin
1mg
7%
Phosphorus, P
25mg
4%
Selenium, Se
2µg
4%
Sodium, Na
167mg
11%
Water
14g
1%
Zinc, Zn
1mg
13%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.