Cook: 2hrs 40 mins

Serves: 6-8

You can make this in advance, slice it and keep it warm. A super simple Seder main course.

Method:

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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Ingredients

Name: Slow-cooked Seder beef brisket with pomegranate and lemon gremolata
Prep time: 25 min
Cook time: 2 min
Yield: 6-8
Ingredients: Brisket 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

Brisket

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