Cook: 2hrs 40 mins

You can make this in advance, slice it and keep it warm. A super simple Seder main course.

Serves 6 - 8

Preparation: 25 mins plus 2 hrs refrigeration

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Ingredients

Name: Slow-cooked Seder beef brisket with pomegranate and lemon gremolata
Prep time: 25 min
Cook time: 2 min
Ingredients: Brisket 4 garlic cloves - peeled and finely chopped Coarse salt and freshly ground pepper 1 piece beef brisket 1.8kg – 2kg 2 tbsp olive oil 2 lemons, zest and juice 2 tbsp beef stock powder with 300ml hot water, to make beef stock 150ml red wine/ kiddush wine Pomegranate gremolata/ herb topping 3 tbsp chopped flat-leaf parsley 3 tbsp chopped chives 100g split almonds 1 lemon – zest only 2 garlic cloves – peeled and finely chopped Flaked sea salt Seeds of 1 pomegranate

Brisket

4 garlic cloves - peeled and finely chopped

Coarse salt and freshly ground pepper

1 piece beef brisket 1.8kg – 2kg

2 tbsp olive oil 2 lemons, zest and juice

2 tbsp beef stock powder with 300ml hot water, to make beef stock

150ml red wine/ kiddush wine

Pomegranate gremolata/ herb topping

3 tbsp chopped flat-leaf parsley

3 tbsp chopped chives

100g split almonds

1 lemon – zest only

2 garlic cloves – peeled and finely chopped

Flaked sea salt

Seeds of 1 pomegranate