Lemon-Garlic Brisket
My mother, Rita Clark, adapted this recipe from Edda Servi Machlin’s “The Classic Cuisine of the Italian Jews," tweaking it slightly by using brisket instead of eye of round, and adding plenty of minced garlic. It’s fresh and lemony tasting, much zestier than the usual brisket, and far more tender, too, thanks to the acid in the lemon juice. It lasts for days in the fridge and makes excellent sandwiches. Best of all, it’s one the easiest brisket recipes out there.
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