My mother's lemon pot roast from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 317) by Melissa Clark

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Notes about this recipe

  • Kerrykim on February 04, 2021

    I made this for my family, and they really liked it. (I don't eat meat but will cook it for them occasionally.) It was a very easy recipe that made my house smell great all afternoon. There is a lot of sauce, which would probably be delicious over a pile of mashed potatoes or polenta. I did run it through my gravy separator because the meat did release a good amount of fat. I have never cooked brisket, but the 2.5 pound piece I got was pretty lean and more than enough to feed 4 people with some leftovers.

  • stockholm28 on December 27, 2015

    This was first time cooking brisket and I didn't realize that it had so much fat. My seemingly huge slab of beef cooked down to very little. After I sliced it and trimmed off the fat, I ended up with very little of the roast. Similarly, the sauce was mostly fat so more than 2 cups of liquid yielded just over 1/2 cup of sauce once I skimmed off all the fat. The beef was very moist and the lemon is fairly pronounced in this sauce. This was very tasty, but I'll probably stick with a traditional pot roast in future as all the trimming and skimming was a bit much for me.

  • Breadcrumbs on April 15, 2012

    p. 317 – Heaven! Odd as this may seem, I’ve never cooked a brisket so when I saw that MC suggests the use of a brisket for this dish, I couldn’t resist the urge to jump in and give it a try. Last night I rubbed the brisket w a paste of garlic, lemon zest and salt. The zest was my own addition since MC has you incorporate 3 lemons in this dish but only the zest of 2 lemons is required in the braise so, hating to waste perfectly good zest, I threw caution to the wind and added some to my paste. I marinated the brisket overnight, covered tightly in plastic wrap. Such a lovely aroma wafts through the house as this dish simmers away. I really didn’t know what to expect from this dish but it really was special. Though the meat was tender and super-flavourful, for me it was the broth that was the star of the show. Seriously, I could bathe in that broth. I’m salivating just thinking about the super-lemony yet somehow rich tasting broth that stole my heart. mr bc loved it.

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