Slow-cooked brisket with pomegranate and lemon gremolata
A new recipe that was judged as ‘amazing’ shen I tested it. Just what one needs for Seder night. This succulent piece of brisket just melts in the mouth. Make it in advance, slice and keep warm. What could be easier…….?
Serves: 6- 8 Preparation Time: 25 minutes plus 2 hours refrigeration Cooking Time: 2 hours 40 minutes
4 garlic cloves - peeled and finely chopped
Coarse salt and freshly ground pepper
1 piece beef brisket 1.8kg – 2kg 2 tbsp olive oil
2 lemons, zest and juice
2 tbsp beef stock powder with 300ml hot water, to make beef stock
150ml red wine/ kiddush wine
Pomegranate gremolata/ herb topping
3 tbsp chopped flat-leaf parsley 3 tbsp chopped chives 100g split almonds
1 lemon – zest only
2 garlic cloves – peeled and finely chopped
Flaked sea salt
Seeds of 1 pomegranate
Prepare the brisket by mashing garlic and a pinch of salt using a mortar and pestle/or the flat side of a knife to make a paste.
Smear the brisket with the paste and transfer to a baking dish.
Refrigerate, covered, for at least 2 hours or overnight.
Preheat oven to 160°C.
Heat oil in a large frying pan over medium-high heat.
Sear brisket until browned on all sides, about 10 minutes and then transfer to an ovenware dish.
Pour lemon juice, stock and wine over brisket and cook covered for 2 hours. Uncover for a final 15 minutes.
To make the gremolata, combine the parsley, chives, split almonds, lemon zest, and garlic. Season with sea salt. Add pomegranate seeds.
Slice brisket. Serve with pan juices and pomegranate gremolata. jewishcookery.com