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.
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.
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.