Ingredients Meat & Poultry Beef Recipes Brisket Recipes Meyer Lemon Brisket with Pomegranate Gremolata 3.6 (19) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Maura Mcevoy Prep Time: 20 mins Total Time: 5 hrs Servings: 8 Meyer lemons give this brisket, perfect for a family-friendly Passover dinner, a slightly floral, not sour, flavor and aroma. Pomegranate-studded gremolata adds juicy bites of color too. Ingredients FOR THE BRISKET 4 garlic cloves, minced Coarse salt and freshly ground pepper 1 first cut of beef brisket (3 ½ to 4 pounds) 3 Meyer lemons ½ cup extra-virgin olive oil FOR THE GREMOLATA ¼ cup plus 2 tablespoons pomegranate seeds ¼ cup chopped fresh flat-leaf parsley ¼ cup chopped fresh chives 2 teaspoons finely grated Meyer lemon zest 2 garlic cloves, minced Flaked sea salt Directions 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. Rate it Print