Preserved Lemon Honey Brisket

Nothing says celebration like a brisket. But not just any brisket. This Preserved Lemon Honey Brisket is a sweet and savory holiday star. It’s tangy, it’s sweet, and it’s so tender it practically writes you a thank-you note.

Passover is a Jewish holiday that commemorates the Israelites’ escape from Egypt. It’s a time of family, tradition, and looking forward to really, really good food. The seder meal is the highlight, and brisket often takes center stage. Why? Because slow-cooked meat is basically a love letter to patience. And this Preserved Lemon Honey Brisket? It’s a standing ovation.

First, we take a gorgeous brisket and give it a serious flavor upgrade. Preserved lemons bring a bold, citrusy tang. Honey adds just the right touch of sweetness. Chop those lemons up and mix them with honey like they’re best friends at a reunion. Then, coat the brisket generously, as if tucking it into a warm, delicious blanket.

Now, into a big pot this Preserved Lemon Honey Brisket goes, fat side down. Sizzle time! Let it cook for 15 minutes.

Wine Not?

At this point, it’s time for a little magic: sweet white wine. Pour it in and let the brisket bask in its luxurious bath. Cover, reduce the heat, and let it cook low and slow for an hour. The flavors meld, the meat relaxes, and your kitchen smells like a dream.

While the brisket rests, don’t waste those drippings. Toss in red onion rings and let them caramelize in the wine-infused goodness. Then, add olive oil, a drizzle of honey, and a touch of butter. Let them soften and turn irresistibly golden.

Place the brisket over those glistening onions, slice it up, and garnish with fresh parsley and lemon slices. The result? A Preserved Lemon Honey Brisket that’s rich, bright, and completely unforgettable. Your guests will talk about it for years—if there are any leftovers.

Cutting a brisket is an art

This separates the pros from people who hack at meat like a loaf of bread. Consequently, here’s how to do it right:

1. Let It Rest
A freshly cooked brisket needs at least 15–30 minutes to rest. This lets the juices redistribute, so you don’t end up with a cutting board of deliciousness that should have stayed in the meat.

2. Identify the Grain(s)
Brisket is tricky because it has two parts: the flat (leaner, more uniform) and the point (fattier, juicier). Consequently, each part has its muscle fibers, or grain, running in different directions. So you always want to cut against the grain for maximum tenderness.

3. Slice the Flat First
For this Preserved Lemon Honey Brisket and any other brisket, start at the thinner end of the brisket (the flat). Use a long, sharp knife and make ¼-inch thick slices across the grain.

4. Handle the Point Differently
About halfway through, you’ll hit the point where the grain shifts direction. Then rotate the brisket about 90 degrees. Now, keep slicing against the new grain.

5. Keep It Consistent
Thin, even slices = melt-in-your-mouth brisket. Because if you cut it too thick, it gets chewy. On the other hand, if it’s too thin, it falls apart.

Print

Preserved Lemon Honey Brisket

Course Brunch, Dinner, Lunch, Passover

Cuisine Jewish

Keyword brisket, Lemon brisket, Lemon honey brisket, Passover Brisket, passover recipes, Preserved lemon brisket

Prep Time 25 minutes

Cook Time 1 hour 15 minutes

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 2 lb brisket
• Kosher salt and freshly ground pepper
• 3 tablespoons extra virgin olive oil divided
• 1 preserved lemon
• 1 tablespoon preserved lemon juice from the jar
• 3 tablespoons honey
• 1/2 cup sweet white wine
• 2 large red onions
• 1 tablespoon unsalted butter
• Flat-leaf parsley sprigs and fresh lemon slices for garnish

Instructions

1. Season the brisket with salt and pepper.
2. Finely chop the preserved lemon. Combine with 2 tablespoons of honey.
3. Brush the top and sides of the brisket with the lemon honey mixture.
4. Heat 1 tablespoon of olive oil in a Dutch oven.
5. Add the brisket to the pot, fat side down.
6. Lower the heat, cover, and cook until tender. (about 1 hour?)
7. Add the white wine to the pot after 15 minutes.
8. Remove the brisket and set aside to cool completely.
9. Reserve the drippings in the pot.
10. Peel & cut the onions into rings.
11. Add the remaining tablespoons of olive oil, honey, and butter to the pot.
12. Add the onions and stir to coat.
13. Season with salt and pepper. Cook, covered, stirring occasionally, until caramelized. About 12 minutes
14. Transfer the onions to a platter.
15. Place the brisket on top of the onions.
16. Garnish with parsley and lemon slices and serve

So, do you like this Preserved Lemon Honey Brisket? Also, check out some of these other delicious recipes:

BRISKET CARAMELIZED ONION CABBAGE ROLLS

PRESERVED LEMON POTATO SALAD

PRESERVED LEMON POTATO KUGEL