Recipe found on marthastewart.com
For the Brisket:
- 4 garlic cloves, minced
- Coarse salt and freshly ground pepper
- 1 first cut of beef brisket (3 1/2 to 4 pounds)
- 3 Meyer lemons
- 1/2 cup extra-virgin olive oil
For the Gremolata:
- 1/4 cup plus 2 tablespoons pomegranate seeds
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh chives
- 2 teaspoons finely grated Meyer lemon zest
- 2 garlic cloves, minced
- Flaked sea salt
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°F. 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 and enjoy!