2 years ago we discovered Myer lemons we searched the web for something to cook with them and discovered Martha’s recipe. This has become my wife’s favorite brisket recipes and whenever Myer lemons are in season its brisket time again. Funny the first year it seemed like a very short season but this year they have hung around perhaps they are becoming more popular. Lyn juices these and keeps in the refrigerator and I take my life into my hands if I touch it. I suggested that we save the zest in the freezer to use when needed and it seems to keep ok although I like the fresh zest.
Meyer lemons give this brisket a slightly floral, not sour, flavor and aroma. Pomegranate-studded gremolata adds juicy bites of color.
Martha Stewart Living, April 2011
- Prep Time 20 minutes
- Total Time 5 hours
- Yield Serves 6 to 8
- 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
- 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. Sometimes I do the gremolata sometimes I do not. I have made a quick mild lemon sauce that work but it was from the gut no recipe sorry.