Slow-cooked brisket with pome­gran­ate and lemon gre­mo­lata

The Jewish Chronicle - - LIFE -

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. jew­ish­cook­

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