MEYER LEMON BRISKET WITH POMEGRANATE GREMOLATA
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 5h
Number Of Ingredients 11
Steps:
- 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.
BRISKET WITH POMEGRANATE-WALNUT SAUCE AND PISTACHIO GREMOLATA
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness and balance to the rich brisket. Be sure to marinate the brisket at least 24 hours in advance.
Provided by Louisa Shafia
Categories Passover Kosher for Passover Kosher Brisket Beef Roast Pistachio Pomegranate Juice Garlic Mint Spring Wheat/Gluten-Free Dinner Hanukkah Winter
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- Marinate and cook the brisket:
- Season brisket all over with salt and pepper. Transfer to a large 2-gallon resealable plastic bag or bowl (use roasting pan only if necessary).
- Purée garlic, walnuts, honey, and 1 cup pomegranate juice in a blender until very smooth. Add remaining 2 cups pomegranate juice and blend until smooth. Pour marinade over brisket. Seal bag or cover bowl tightly with foil. Chill, turning occasionally, at least 24 hours or up to 48 hours.
- Transfer brisket and marinade to roasting pan, cover tightly with foil, and let sit at room temperature 1 hour.
- Preheat oven to 275°F. Bake brisket, covered, until meat shreds easily with 2 forks, about 5 hours; if meat is still tough, continue cooking, covered, 1 hour.
- Transfer brisket to a cutting board and cover loosely with foil. Transfer cooking liquid to a saucepan and spoon off fat from surface. Cook over medium-high heat, skimming off fat and foam as it surfaces, until reduced by two-thirds (you should have about 2 cups sauce). Season with salt and pepper if necessary.
- Make the gremolata:
- Pulse mint, pistachios, garlic, lemon zest, salt, and pepper in a food processor until coarsely chopped. Drizzle in oil, pulsing until just combined (do not overprocess).
- To serve, slice brisket against the grain and transfer to a platter. Spoon sauce over and top with gremolata.
- Do Ahead
- Brisket can be cooked, without slicing, 2 days ahead. Cover and chill; warm before slicing. Sauce can be made 2 days ahead. Cover and chill.
MEYER LEMON VINAIGRETTE
When Meyer lemons are in season, typically between November and March, be sure to snag some up to make this lemon-Parmesan dressing. Meyer lemons are much less tart and acidic than traditional lemons, like a cross between a lemon and a mandarin. They're also sweeter, so no additional sugar is needed. I love this on kale salad, but also drizzled over roasted veggies or grilled salmon or trout.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 1.3 g, Cholesterol 1.1 mg, Fat 14.4 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.2 g, Sodium 165.6 mg, Sugar 0.7 g
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