Ingredients
3 tbsp. extra-virgin olive oil
12 clove garlic
c. oregano leaves
1 tbsp. kosher salt
2 tbsp. black peppercorns
1 tbsp. juniper berries
1 first-cut brisket
2 qt. chicken stock or low-sodium broth
2 qt. water
3 tbsp. fresh lemon juice
3 clove garlic
1/2 c. chopped oregano leaves
1/2 c. extra-virgin olive oil
3 tbsp. extra-virgin olive-oil
kosher salt
Freshly ground pepper
Preparation
Step 1Brisket: In a large enameled cast-iron casserole, combine olive oil, garlic, oregano, salt, peppercorns, and juniper. Put brisket in pot, fat side up, and rub garlic-oregano mixture all over it. Cover and refrigerate overnight.Step 2Add broth and water to casserole; brisket should be submerged. Bring to a boil. Cover, reduce heat to moderately low and simmer for about 3 1/2 hours, turning brisket halfway, until meat is very tender. Transfer brisket fat side up to a rack set over a rimmed baking sheet and cover loosely with foil. Skim fat from surface of broth; boil until reduced to 2 cups, about 30 minutes.Step 3Sauce: In a food processor, puree lemon juice, garlic, 1/4 cup of oregano, and oil until emulsified. Season with salt and pepper. Transfer to a bowl. Stir in remaining oregano.Step 4Preheat oven to 450 degrees F. Roast brisket on top shelf of oven for 15 minutes, until deeply golden and crispy on top. Transfer to a cutting board and let rest for 15 minutes.Step 5Thinly slice brisket and drizzle with some of reduced cooking liquid. Serve with lemon-oregano sauce. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
