• 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

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