Molly Yeh's Preserved Lemon Brisket | Girl Meets Farm

Brisket is a Rosh Hashanah main course staple! Molly thinks this is the best brisket she’s ever made. Instead of the traditional red wine she uses preserved lemon to give that necessary acidity to blend the sweet, spicy and bright notes. #MollyYeh #GirlMeetsFarm #FoodNetwork #Brisket #StreamOnMax for more #GirlMeetsFarm: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/4d691jG Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Preserved Lemon Brisket Recipe courtesy of Molly Yeh Level: Easy Total: 4 hr (includes resting time) Active: 30 min Yield: 6 to 8 servings Ingredients Brisket: One 5-pound (2.27-kilogram) brisket, at room temperature 1 tablespoon kosher salt, divided, plus more to taste 3 tablespoons neutral oil 1 large yellow onion, diced 4 small carrots, peeled and cut into 1-2-inch pieces 4 cloves garlic, smashed 1 tablespoon smoked paprika 2 teaspoons crushed red pepper flakes 1 teaspoon chili powder 1 teaspoon cumin seeds One 28-ounce (794-gram) can whole peeled tomatoes 16 ounces (473 grams) pomegranate juice 1/4 cup (70 grams) molasses 2 tablespoons finely chopped preserved lemon peel, or preserved lemon paste 2 teaspoons light brown sugar Two 15-ounce (425-gram) cans garbanzo beans, drained and rinsed 2 tablespoons flat-leaf Italian parsley, chopped Directions Place an oven rack in the lower third. Preheat the oven to 325 degrees F. Season the brisket all over with 2 teaspoons of salt. Heat the oil in a large Dutch oven over medium-high heat. Sear the brisket for 4 to 5 minutes per side until nicely browned and crusty. Remove the brisket to a plate. Reduce the heat to medium and add the onion and carrots. Cook the vegetables until softened and they start to brown, 5 to 7 minutes. Add the garlic, smoked paprika, crushed red pepper flakes, chili powder, cumin seeds and the remaining 1 teaspoon of salt. Toss to combine and toast the garlic and spices for 1 to 2 minutes until fragrant. Add the tomatoes and break them up with a wooden spoon. Add the pomegranate juice, molasses, preserved lemon and brown sugar and stir to combine. Nestle the brisket back into the Dutch oven, increase the heat to high and bring the mixture to a boil. Reduce to a simmer, turn off the heat, cover and transfer to the oven. Cook until the brisket is fork tender, 3 to 3 1/2 hours. Remove the brisket to a cutting board and allow the meat to rest for at least 30 minutes. Place the Dutch oven back over medium-high heat. Stir in the garbanzo beans, bring to a boil, reduce to a simmer and cook until the liquid thickens and the garbanzos are soft, about 20 minutes. Taste and season with salt, if needed. Slice the brisket against the grain and serve with the vegetables, garbanzo beans and sauce. Sprinkle with the parsley. Store the leftovers with the sauce in an airtight container for up to 4 days. Goes great cold on a sandwich! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Molly Yeh's Preserved Lemon Brisket | Girl Meets Farm | Food Network https://youtu.be/eUHUAMPWKD0