Total Time15 minutesPrep Time15 minutesCook Time3 hours

Rating(0)CommentsRead comments

My mother, Rita Clark, adapted this recipe from Edda Servi Machlin’s “The Classic Cuisine of the Italian Jews” (Everest, 1981), tweaking it slightly by using brisket instead of eye of round, and adding plenty of minced garlic. It’s fresh and lemony tasting, much zestier than the usual brisket, and far more tender, too, thanks to the acid in the lemon juice. It lasts for days in the fridge and makes excellent sandwiches. Best of all, it’s one the easiest brisket recipes out there.

or to save this recipe.

---

Yield:8 to 10 servings

• 2medium lemons
• 4 to 4½pounds brisket
• 1tablespoon fine sea salt, more to taste
• 1teaspoon freshly ground black pepper
• ⅓cup extra-virgin olive oil
• 2cups beef or chicken broth (preferably not unsalted)
• 6large garlic cloves, finely grated or minced
• 4thyme or rosemary sprigs, tied into a bouquet if you like

Ingredient Substitution Guide

Nutritional analysis per serving (10 servings)

626 calories; 51 grams fat; 18 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 36 grams protein; 628 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Step 1

Heat oven to 325 degrees. Grate the zest of the lemons into a small bowl. Squeeze the juice of the lemons into a separate bowl. 1.

Step 2

Season the brisket with salt and pepper. If the brisket is too big for the pot, cut it in two pieces (it will shrink as it cooks). 1.

Step 3

Over medium heat, warm a Dutch oven large enough to hold the brisket snugly and add the olive oil. When the oil is shimmering, sear meat until browned on both sides, about 5 minutes per side. 1.

Step 4

Add the lemon juice and cook for 5 more minutes, turning the meat over so it can absorb the juice. 1.

Step 5

Reduce the heat to low; add the broth, garlic and herbs, and bring liquid to a simmer. Cover the pot and place it in the oven. Cook until the meat is very tender, 2½ to 3 ½ hours, turning the meat three or four times while it cooks. 1.

Step 6

Uncover the pot and add the lemon zest, stirring it into the liquid. Continue to cook uncovered for another 15 minutes. Discard the herbs. 1.

Step 7

If you have time, let the brisket cool in the pot, then refrigerate overnight (see Tip). Otherwise, transfer brisket to a cutting board and slice the meat against the grain. 1.

Step 8

Skim the fat from the top of the sauce. (If you’ve refrigerated, it will have solidified, and you can pull it off.) 1.

Step 9

If the sauce seems thin when you remove the meat to slice it, put the pot on the stovetop and simmer it to thicken for 5 to 15 minutes. Taste sauce and add more salt and lemon juice as needed. Serve topped with any of the garnishes.

Tip

• If you’ve made the brisket ahead of time, slice it while it’s cold (this gives you the neatest slices), then warm it up in the sauce, either over low heat on the stovetop or in a 350-degree oven for about 40 minutes.

Private Notes

Leave a Private Comment on this recipe and see it here.

0 user ratings

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

There aren’t any comments yet. Be the first to leave one.

There aren’t any comments yet. Be the first to leave one.

Private comments are only visible to you.

---

or to save this recipe.

---