Slow-cooked Seder beef brisket with pomegranate and lemon gremolata

Packed with flavour, super simple and show stoppingly good looking

  • place PRE 25 mins
  • place COOK 2hrs 40 mins
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You can make this in advance, slice it and keep it warm. A super simple Seder main course.

Serves 6 - 8

Preparation:  25 mins plus 2 hrs refrigeration

Cooking: 2 hrs 40 mins

  • Prepare the brisket by mashing garlic and a pinch of salt using a mortar and pestle/or the flat side of a knife to make a paste. Smear the brisket with the paste and transfer to a baking dish. 
  • Refrigerate, covered, for at least 2 hours or overnight. Preheat oven to 160°C. Heat oil in a large frying pan over medium-high heat. 
  • Sear brisket until browned on all sides, about 10 minutes and then transfer to an ovenware dish. Pour lemon juice, stock and wine over brisket and cook covered for 2 hours. Uncover for a final 15 minutes.
  • To make the gremolata, combine the parsley, chives, split almonds, lemon zest, and garlic. Season with sea salt.  Add pomegranate seeds.
  • Slice brisket. Serve with pan juices and pomegranate gremolata



4 garlic cloves - peeled and finely chopped

Coarse salt and freshly ground pepper
1 piece beef brisket 1.8kg – 2kg
2 tbsp olive oil 2 lemons, zest and juice
2 tbsp beef stock powder with 300ml hot water, to make beef stock
150ml red wine/ kiddush wine
Pomegranate gremolata/ herb topping
3 tbsp chopped flat-leaf parsley
3 tbsp chopped chives
100g split almonds
1 lemon – zest only
2 garlic cloves – peeled and finely chopped
Flaked sea salt
Seeds of 1 pomegranate
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