Molly Yeh’s Preserved Lemon Brisket | Girl Meets Farm | Food Network

Brisket is a Rosh Hashanah main course staple! Molly thinks this is the best brisket she’s ever made. Instead of the traditional red wine she uses preserved lemon to give that necessary acidity to blend the sweet, spicy and bright notes.
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Preserved Lemon Brisket
Recipe courtesy of Molly Yeh
Level: Easy
Total: 4 hr (includes resting time)
Active: 30 min
Yield: 6 to 8 servings

Ingredients

Brisket:
One 5-pound (2.27-kilogram) brisket, at room temperature
1 tablespoon kosher salt, divided, plus more to taste
3 tablespoons neutral oil
1 large yellow onion, diced
4 small carrots, peeled and cut into 1-2-inch pieces
4 cloves garlic, smashed
1 tablespoon smoked paprika
2 teaspoons crushed red pepper flakes
1 teaspoon chili powder
1 teaspoon cumin seeds
One 28-ounce (794-gram) can whole peeled tomatoes
16 ounces (473 grams) pomegranate juice
1/4 cup (70 grams) molasses
2 tablespoons finely chopped preserved lemon peel, or preserved lemon paste
2 teaspoons light brown sugar
Two 15-ounce (425-gram) cans garbanzo beans, drained and rinsed
2 tablespoons flat-leaf Italian parsley, chopped

Directions

Place an oven rack in the lower third. Preheat the oven to 325 degrees F.
Season the brisket all over with 2 teaspoons of salt.

Heat the oil in a large Dutch oven over medium-high heat. Sear the brisket for 4 to 5 minutes per side until nicely browned and crusty. Remove the brisket to a plate. Reduce the heat to medium and add the onion and carrots. Cook the vegetables until softened and they start to brown, 5 to 7 minutes.

Add the garlic, smoked paprika, crushed red pepper flakes, chili powder, cumin seeds and the remaining 1 teaspoon of salt. Toss to combine and toast the garlic and spices for 1 to 2 minutes until fragrant.

Add the tomatoes and break them up with a wooden spoon. Add the pomegranate juice, molasses, preserved lemon and brown sugar and stir to combine. Nestle the brisket back into the Dutch oven, increase the heat to high and bring the mixture to a boil. Reduce to a simmer, turn off the heat, cover and transfer to the oven. Cook until the brisket is fork tender, 3 to 3 1/2 hours.

Remove the brisket to a cutting board and allow the meat to rest for at least 30 minutes. Place the Dutch oven back over medium-high heat. Stir in the garbanzo beans, bring to a boil, reduce to a simmer and cook until the liquid thickens and the garbanzos are soft, about 20 minutes. Taste and season with salt, if needed. Slice the brisket against the grain and serve with the vegetables, garbanzo beans and sauce. Sprinkle with the parsley. Store the leftovers with the sauce in an airtight container for up to 4 days. Goes great cold on a sandwich!

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Molly Yeh’s Preserved Lemon Brisket | Girl Meets Farm | Food Network


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