Citrusy Brisket With Spring Lettuces Recipe (2024)

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!

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.

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

Suggest scraping the rub ingredients off the beef before searing it. Otherwise any garlic clinging to the beef could burn and make the pan juices bitter.

Suggest scraping the rub ingredients off the beef before searing it. Otherwise any garlic clinging to the beef could burn and make the pan juices bitter.

If using a kosher brisket (which is already salted) would you still salt it before the rub?

Is it better to use a first cut brisket or doesn’t it matter?

As someone who has been making brisket for a number of years, I think it’s important to note that brisket is a very fatty cut of beef. It is ALWAYS better when prepared a day in advance, then refrigerated overnight, so the fat can be skimmed off the “gravy” before serving. Slice the brisket cold, then reheat in the gravy.

reporting back to say that this turned out well in an instant pot— fresh squeezed juice and wine flavors came through brightly. after searing and sealing, did 95 minutes on high pressure, followed by a ten minute natural release, then stirred in the zest and reserved garlic. i used a smaller brisket (2.5 lbs) on a trivet and kept the rest of the recipe the same to make sure there was enough liquid.

i’m about to try this in an IP with a 2.5lb brisket tonight. i usually sear the meat in two pieces, stack them fat side up on a trivet, add 2 cups liquid (about what’s called for in this recipe), and set it for 85-90 minutes on high pressure followed by a natural release. the only thing i’m not sure about here is how the higher heat of pressure cooking will affect the sweetness & acidity of the liquid. i’ll report back!

I've always cooked brisket a day ahead and reheated. Would that work here?

Has anyone tried browning the brisket and then transferring the brisket and as much of the fond as possible to a roasting pan, which could then be covered tightly with foil? I would like to do that so two briskets could be prepared in one vessel. Melissa: please address the expressed concerns regarding the garlic burning.

Could i cook it in an instant pot? How long?

I am about to try this recipe. Removed the garlic before searing as some notes suggest.

Anyone have suggestions on how to make this in an Instant Pot? I’ve always made my Hungarian mother’s pot roast recipe in a pressure cooker.

Melissa Clark for the win!

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

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

OH EM GEE! This is the most perfect recipe I've ever tried...and I've done a LOT. The citrus is absolutely perfect on the beef. I used a good, locally, sustainably, ethically grown brisket, full of flavour and tenderness. But everything was so good with that fresh, fresh salad. I wouldn't change a thing!

This was wonderful! I subbed the brisket for 4 lbs of bottom round roast (leaner). Based on the comments, I halved the lemon juice, added a pinch of coconut sugar, and added cornstarch to the juice after cooking to make a pour-over sauce. For the salad I forgot to add all the herbs but it was still tasty. Served shredded alongside roast garlic rosemary potatoes and sam smith's vichy carrots. It was a hit for a 6 person dinner party.

I bang all the veggies, herbs, etc. sliced but raw, into a Römertopf. Plop the brisket on top. Salt and pepper. Bake 425 degrees for two hours, strain the juice and thicken slightly with cornstarch. Perfect.

Delicious! I baked it in a Römertopf, and it was perfect.

This meal is earthy, rich, light and bright at the same time. We loved it with mashed potatoes and parsnips. Next day I mashed up the leftover meat and sauce to make filling for ravioli (Sam Sifton's ravioli dough recipe), and this, we loved even more. Good project for a locked-down weekend!

This was great! Stoveless currently so cooked it in the multi-pot on a “bone in meat” setting. Reduced the liquid at the end with the extra garlic and zests.

I didn't care for the citrus take on brisket but that's my own taste.

I found the meat sauce very sour with all that lemon juice. I dressed the herbal salad with a honey vinegar and oil dressing. The contrast was delicious.

I did this in an All Clad large saute pan, then covered same for the oven. I made a paste of the herbs etc as someone suggested, scraped it off to brown, then added back with the onions for the oven. The sauce was tart to my palate and I added brown sugar to correct it successfully. It sliced easily after an overnight chill. But the end result was well, brisket. And it reminded me why I never cook brisket! Taste was good, but it was basically too fat to eat. What other cut of meat might work?

Do you think it would be possible to put this in a slo cooker after the browning/searing step? If so, how long should a 3.5 lb piece of brisket take?

Extremely good. Made once with beef brisket. Made a second time with a Pork loin roast. Also delicious.

I didn't make the salad, but the brisket was hands down the most delectable brisket I've ever made! I tweaked the recipe a little bit. I made it in the slow cooker: cooked it halfway through the next day. Tasting it, I decided it needed a tiny touch more of sweetness, but I was out of oranges and had no OJ, so I added some Lillet. And when I took the meat out to slice it, I thickened the sauce a bit with some flour and water. This will now be my go-to brisket recipe!