胸肉与Pomegranate-Walnut Sauce and Pistachio Gremolata

Made this for Passover this year, and it was great. Easy procedure, 48 hr marinade, then 5 hr in a Dutch oven as indicated. Set it and forget it. The meat was like buttah and the fat well rendered. A simple defatting with a fat separator and reduction with an added shot of wine yielded a velvety sauce that was not too bright, and complemented the meat really well. Yes, use the whole bulb. It was not at all perceptively garlicky in the end. Be careful to NOT use salted pistachios. They will add too much salt to the gremolata as I found, although when mixed in with the sauce, etc. it was fine. I had this with the Persian carrot salad which gave a nice contrast in flavor and texture, and lime-honey glazed sweet potatoes.

• akoloj

• Boston

• 3/28/2021

We followed the recipe and found the meat to be lacking any taste, which was disappointing as we love the ingedients.

• Anonymous

• 12/27/2020

I made this recipe for a dinner party and the first guest to try it said "Oh my god, that's good!" I do have a few tips for anyone who is going to try this recipe. First, if you are going to make the gremolata, use unsalted pistachios. In my grocery store, that meant buying nuts that were still in the shells, so it took a lot longer to make the gremolata than it should have. Second, pay attention to the details in the recipe! I suspect the people who said their brisket was tasteless used 1 clove of garlic instead of 1 HEAD of garlic. Finally, if your grocery store only stocks corned beef brisket and not regular brisket (I'm looking at you, Kroger!), this recipe works really well with other cuts of meat too.

• Experimental Cook

• Lansing, MI

• 11/10/2020

This was great and really came together quickly once it came out of the oven. I had a pretty thick brisket that hit 190 internally around 4 hours, but it could also be my oven. Left the salt out of the gremolata per the other reviews and it worked.

• trent880

• Denver, CO

• 4/25/2019

These recipes look amazing, and I really like the analysis at the end, however I am disturbed that the level one chef is a woman and comes across as hesitant, while the men are confident and innovative. Why the gender bias when there are many competant women in kitchens?

• asnewton37755

• St. Paul mn

• 4/11/2019

As a few are noting, the gramolata is way too salty. Salted pistachios and 1/4 teaspoon salt with just about no liquid? Not going to work. Leave out the salt, use unsalted nuts, and add salt at the end to taste. In fact, in most cases, you can safely avoid salt and also avoid hot pepper spicing altogether when you prepare anything, leaving those ingredients to be added at the end with just as good flavor results if and when those who eat your creation want to add them. And don't get me wrong. I LOVE salt, and I don't care how unhealthy some folks say it is. I just want to have the right amount, and I hate it when there is too much, which happens way too often. First moral of the story: You can always add it, but you can't take it out once it's there. Second moral of the story: Taste your way to the finished product--don't just blindly add add stuff without experiencing along the way what it's doing to the flavor.

• lennox3rd

• Kensington, CA

• 4/11/2019

I made this last Pesach and it was a huge hit! I will make it again this year for sure.

• sylviafu

• 4/9/2019

We thought this was excellent. It's not fancy, but it's a nice preparation of brisket, in my opinion. As other reviewers have noted, the gremolata is what makes this dish. the Peptobismal marinade is off putting, but it cooked down to a really nice brown gravy. I served it with haricot vert, with a topping of very brown, almost burnt shallots, and mashed potatoes for a Sunday family meal.

• lhrandolph

• Memphis TN

• 9/17/2018

Greasy and strangely flavorless. We bought a good quality piece of brisket, too.

• Anonymous

• Los Angeles

• 9/9/2018

Wow! Yum! Made this for lunch and I have nearly none left. People said this was the best meal Ive ever made. The beef was so tender (6 hours braise) and the marinade/sauce was savory and lovely! I substituted pecans for walnuts because I had them sitting here, but that was the only change I made. I agree the marinade is a somewhat alarming shade of pink, but the sauce once used to braise the meat and reduced is a luscious and unctuous flavor and an expected shade of brown gravy. I will be making this regularly from here on out! Fabulous!

• kangaroo324

• Australia via Arkansas

• 4/29/2018

Made it for Christmas dinner, was a big hit. Meat was extremly tender. I used less garlic and still felt it was too garlicky. Marinated for 2 days and cooked for 5 hours - the marinade became very dark and thick, did not have any sauce for the meat, but it didn't really matter because it was so flavorful and tender.

• kal2u62

• Walnut Creek, CA

• 12/26/2017

I followed this recipe per the instructions. I have no idea why others thought it was salty, mine was not. This was a nice change from the brisket I normally make. I used a combination of pomegranate syrup and pomegranate juice, and used less honey (I'm not a fan of honey). We both really enjoyed the gremolata as it added a nice touch. I'll make it again.

• Anonymous

• Scottsdale AZ

• 12/14/2017

I could not be happier with this recipe! The brisket itself was divine. The gremolata added a beautiful minty touch to the finished meat. I did not add salt or pepper to the reduced gravy, as it was fine without. Though I followed the recipe, I did add pomegranate seeds to the plattered dish, which provided a pop of color, crunch and freshness. I will absolutely make this again. And my husband will be grateful.

• Miss_Mikki

• Los Angeles, CA

• 10/10/2017

To all who thought this recipe horridly salty, one question. Did you mistakenly cook a corned beef brisket instead of a brisket cut of meat?

• coachjude

• Concord, NH

• 9/26/2017

Disaster. Everything, except the meat, was very salty. The walnuts in the sauce from the marinade would separate and overall the sauce was very strong and salty. The gremolata was inedible. It was incredibly salty. I am a meticulous cook and follow recipes to the letter - especially if I have not made something before. I was shocked by this. I have since researched other gremolata recipes and none seem to have the added salt. I would appreciate any suggestions as I am curious what went wrong.

• biggins.michael4214

• Riyadh

• 9/25/2017