My Mother’s Lemon Pot Roast

1. Marinate the Brisket

Mince one garlic clove and mash it with a pinch of kosher salt to form a garlic paste. Rub the brisket with the garlic paste, then sprinkle the remaining kosher salt and black pepper over it. Allow it to marinate in the refrigerator for at least two hours or overnight, covered in plastic wrap.

2. Prepare the Lemons

Preheat your oven to 325°F. Grate the zest from the lemons and extract the juice, setting both aside for later use.

3. Sear the Brisket

In a Dutch oven, heat the olive oil over medium-high heat. Sear the brisket on all sides for about 10 minutes, then pour the reserved lemon juice and a little water over the brisket.

4. Cook the Brisket

Transfer the brisket to the preheated oven and cook for about 1¼ hours. Then add the minced garlic, turn the meat, and continue cooking for another 1 to 1¼ hours.

5. Add Lemon Zest and Finish Cooking

Sprinkle the reserved lemon zest over the brisket and cook it uncovered for an additional 15 minutes.