Recipe: Melissa Clark's Passover Lemon Brisket

Lemon Brisket

Makes 1 (3 pound) brisket, serving 8

2 large lemons

1 (3 pound) brisket

4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

2 cups beef broth

4 large garlic cloves, chopped

1. Grate the rinds of the lemons into a small bowl. Squeeze the juice of the lemons into a separate bowl.

2. Season the brisket with the salt and pepper. Place the brisket into a Dutch oven (the meat should fit snugly) and add the olive oil. Cook over a medium flame, turning once, until the brisket is browned on all sides, about 10 minutes. Add the lemon juice and cook 5 additional minutes, turning the meat 2 or 3 times to absorb the juice.

3. Reduce the heat to low; add the stock and the garlic, and cook, covered, for about 2 1/2 hours.

4. Add the lemon zest and cook, covered, for an additional 15 minutes. Slice and serve the brisket covered with its gravy.