Citrusy Brisket With Spring Lettuces

By Melissa Clark

Citrusy Brisket With Spring Lettuces
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
3½ hours
Rating
4(324)
Comments
Read comments

This is a bright, zesty take on braised brisket, in which the meat is cooked with lemon and orange juice, along with plenty of onions and dry white wine. It makes for a lighter-tasting sauce than the standard rich, brown gravy, with a tangy, citrus flavor. For serving, the tender slices of meat are topped with a crisp herb salad, adding even more freshness to the plate. Serve it with mashed or roasted potatoes to soak up all the caramelized, oniony juices.

Featured in: A Sprightly Brisket for Your Passover Table

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:8 to 10 servings

    For the Brisket

    • 1(3½- to 4-pound) beef brisket
    • 2½teaspoons kosher salt, plus more to taste
    • 1teaspoon black pepper
    • 4teaspoons finely grated garlic (from about 5 large cloves)
    • 1tablespoon chopped thyme leaves
    • 1teaspoon chopped rosemary leaves
    • 6tablespoons extra-virgin olive oil, plus more for serving
    • 2large white onions, halved and thinly sliced
    • 1teaspoon finely grated lemon zest
    • ½teaspoon finely grated orange zest
    • Juice from 2 lemons
    • Juice from 2 oranges
    • 1cup dry white wine

    For the Salad

    • 1garlic clove, finely grated or minced
    • ½teaspoon kosher salt, plus more to taste
    • ⅓cup extra-virgin olive oil, plus more to taste
    • 4cups spring lettuces or baby spinach
    • 2cups sliced endive (from 2 to 3 endives)
    • 1small head radicchio, sliced (about 2 cups)
    • 1cup mixed soft herbs (leaves and tender stems), such as dill, basil or tarragon
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

665 calories; 53 grams fat; 17 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 32 grams protein; 671 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

Preparation

  1. Step 1

    Season the brisket all over with salt and pepper, then rub the meat with 2 teaspoons grated garlic, thyme and rosemary. Place brisket in a large bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours and up to overnight.

  2. Step 2

    When you are ready to cook the brisket, heat the oven to 325 degrees.

  3. Step 3

    Heat 2 tablespoons oil in a 6½-quart Dutch oven over medium-high. Sear the brisket in the oil until browned on both sides, about 3 minutes per side. Transfer meat to a plate.

  4. Step 4

    Add remaining 4 tablespoons oil and onions to pot, and sauté until lightly browned on the edges and very tender, about 8 minutes. Return brisket and any juices to the pot with the onions.

  5. Step 5

    Place lemon and orange zests in a small bowl and reserve. Measure out 2 tablespoons lemon juice and reserve for the salad dressing. Pour remaining lemon juice, orange juice and wine over the brisket, then add enough water to come halfway up the sides of the meat (about 1 cup). Bring liquid to a simmer over high heat.

  6. Step 6

    Cover pot, transfer to the oven, and cook for 1½ hours. Turn the meat over in the pot and stir in remaining 2 teaspoons garlic. Cover pot and continue to cook until the meat shreds easily with a fork, about 1 to 1½ hours longer.

  7. Step 7

    Uncover pot, stir in the reserved lemon and orange zests, and continue to cook, uncovered, 15 minutes more.

  8. Step 8

    Just before serving, prepare the salad: In a large bowl, whisk together reserved 2 tablespoons lemon juice, garlic and salt. Let it sit for 1 minute, then whisk in oil. Toss with greens, endive, radicchio and herbs. Taste and add more salt or olive oil, if needed.

  9. Step 9

    Slice meat and serve, with pan juices spooned over and some of the salad piled on top. Serve the rest of the salad in a bowl on the side.

Private Notes

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

Ratings

4 out of 5
324 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Alex Eisenberg

I have found much success recently using a hi-low temp method to yield consistently tender and moist brisket. Bake tightly covered in foil at 325° for one hour, then reduce oven to 275° for remainder of the cooking time, 2- to 2 1/2 hours. In theory, the blast of higher heat at start breaks down the collagen in the meat fibers while the lower temp and tight cover reduce moisture loss. Some might slip a bit of parchment paper between meat and foil to avoid direct contact. Really works!

Roald

I've always found brisket improves markedly after a night in the refrigerator. Remove the brisket about 45 minutes before serving. Skim off as much congealed fat as you want (but not all!). Remove brisket from the cooking liquid, slice thin, wrap in foil, and reheat in low oven. Meanwhile augment/season cooking liquid and reduce to desired consistency. Transfer sliced brisket to platter. Pour generous ladle of liquid over meat, and serve remainder on the side.

Judith

I want to try this recipe, but doesn't the garlic burn when the brisket is browned after marinating?

NameRhea

Melissa Clark for the win!

Cassie

Have been making this our staple Passover brisket for several years now and it's always the best! Love this fresh recipe.

BV

Could I sear the brisket then place in a slow cooker? I am very oven space limited.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.