Lemony Brisket with Pomegranate Gremolata
Monday was Labor Day and that usually means one of two things. The kids are finally back in school and Rosh Hashana is right around the corner. I love Rosh Hashana. It means apples and honey, challah and brisket, and plenty of wine. All that delicious food… I just can’t get enough. So, since Rosh Hashana is next week, it’s time to start thinking about what you’re serving to celebrate.
Me? I usually serve a brisket. While it takes a while to cook (at least two or three hours depending on the size), it’s sooooo worth the effort. I’ve been eating brisket for Rosh Hashana and Yom Kippur for as long as I can remember. (My mom always made it for the holidays, too.) The cool thing about brisket is it can be made a hundred different ways. You can roast it in the oven, smoke it on the grill or braise it on the stove. I usually soak it in chicken stock on the stove with some potatoes and carrots, kinda like a stew. So, by the time it’s ready to eat, you’ve got your whole meal: the brisket and a nice side of potatoes and carrots.
This year, though, I wanted to try something a little different. Luckily, I found a recipe from Martha Stewart that uses two fall fruits I just adore: lemon and pomegranate. Just like the brisket I usually make, this brisket is braised, as well. But instead of chicken stock and spices, this time it’s lemon juice and water. Cooking the meat in lemon juice and zest gives it a nice sour tang that contrasts nicely with the savory beef. But if that fruity tang isn’t enough, there’s pomegranate which adds a scrumptious sweetness to tie the whole thing together. It’s a delicious entreé that’s a wonderful way to usher in the new year and the fall season.
Notes
Adapted from Martha Stewart
Ingredients
- 6 garlic cloves, minced, divided
- 4 lemons, divided
- 1 (3-4 pound) brisket
- 1/2 cup olive oil
- salt and pepper to taste
- 1/4 cup pomegranate seeds
- 1/4 cup parsley, chopped
- 1/4 cup chives, chopped
Instructions
For the Brisket:
- Mash garlic and a pinch of salt using a mortar and pestle until a paste forms. Season the brisket with 1 tablespoon of Kosher salt and 1 teaspoon of pepper, then rub with half the paste. Transfer to a baking dish and refrigerate, covered, for at least 2 hours.
- Preheat the oven to 325 degrees F. Finely zest and juice 3 lemons and set aside.
- Heat oil in a large, high-sided saute pan oven over medium-high heat. Sear brisket until browned on all sides, about 10 minutes. Pour the lemon juice over brisket. Add 1 cup of water. 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 half the reserved zest and braise, uncovered, for 10 more minutes. (If the sauce seems too thin or not flavorful, remove brisket, and bring to a boil on the stove until desired consistency and flavor are reached.)
For the Gremolata:
- Toss together the pomegranate seeds, parsley, chives, remaining zest, and garlic. Season with salt.
- Slice brisket. Serve with pan juices and pomegranate gremolata.
