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Preserved Lemon Honey Brisket

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