1/3 cup olive oil
1 tbsp. salt
1 tsp. pepper
3-4 lb. brisket

  • heat oil in large dutch oven
  • season brisket with salt and pepper and sear on both sides, about 5 minutes per side

juice of two lemons

  • zest one lemon and reserve for end
  • add juice to pot and cook for 5 minutes, turning brisket so it can absorb juice

2 cups broth
6 cloves garlic, minced

  • add to pot and reduce heat to low, bringing liquid to a simmer
  • cover and bake at 325°F until very tender, about 3-4 hours, turning every hour

zest of one lemon

  • stir into liquid, uncover, and keep cooking for 15 minutes
  • remove from juices and cool slightly before slicing against the grain
  • separate fat from drippings and make sauce/gravy if desired

source: https://cooking.nytimes.com/recipes/1027572-lemon-garlic-brisket

01/04/2026: original recipe called for zest of both lemons, which was too much. reduced to one for next time.