I made this for Passover this past April, and oh my goodness is it fabulous. My guests kept going back for more helpings. If you are used to tomato and wine-based braised briskets, give this one a try next time. The meyer lemon flavor is so delicate and floral. I probably wouldn't recommend making this with regular lemons. Also, Martha loves to recommend 1st cut brisket in her recipes, but 2nd cut is less expensive and more tender because of the marbled fat.