Ingredients

· 4 garlic cloves, minced

· Salt and freshly ground pepper

· 1 first cut of beef brisket (3½-4lb.)

· 3 lemons

· ½ cup extra-virgin olive oil

For herb mix:

· ¼ cup plus 2tbsp pomegranate seeds

· ¼ cup fresh flat-leaf parsley, chopped

· ¼ cup fresh chives, chopped

· 2tsp lemon zest, finely grated

· 2 garlic cloves, minced

· Salt, to taste

Method

Mash garlic and a pinch of salt using a mortar and pestle or the side of a knife until a paste forms. Season the beef with a tablespoon of oil and a teaspoon of salt and pepper each, then rub with one-quarter of the paste. Transfer to a baking dish. Refrigerate, covered, for at least two hours.

Preheat oven to 160ºC. Finely zest two and juice all three lemons. Heat oil in a large pan over medium-high heat. Sear brisket until brown on all sides, for about 10 minutes. Pour lemon juice over beef and add enough water to come halfway up the sides of the meat (about two to three cups). Raise heat to high and bring to a boil.

Braise brisket, covered, in oven for an hour and 15 minutes. Flip brisket, add remaining garlic paste, and continue braising until brisket is easily shredded with a fork, for about an hour. Stir in reserved zest. Braise, uncovered, for 10 more minutes (if the sauce seems too thin or not flavourful enough, remove brisket and bring to a boil until desired consistency and flavour are reached.) To make the herb mix, toss together pomegranate seeds, parsley, chives, lemon zest and garlic, and season with salt. Slice the beef and serve with pan juices and pome- granate-herb mix.