Beef Brisket with Lemon-Oregano Sauce

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This brisket gets rubbed with seasonings, braised, and roasted so it's super-tender with a crisp crust; it goes perfectly with the garlicky oregano sauce.

By

Kay Chun

Updated on February 7, 2019

Ingredients

Brisket

3 tablespoons extra-virgin olive oil
12 garlic cloves, minced
1/3 cup chopped oregano leaves (about 2 bunches)
1 tablespoon kosher salt
2 tablespoons coarsely cracked black peppercorns
1 tablespoon juniper berries, crushed
One 6-pound first-cut brisket, with fat cap attached (see Note)
2 quarts chicken stock or low-sodium broth
2 quarts water

Sauce

3 tablespoons fresh lemon juice
3 garlic cloves, finely chopped
1/2 cup chopped oregano leaves
1/2 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper

Directions

Prepare the brisket

In a large enameled cast-iron casserole, combine the olive oil, garlic, oregano, salt, peppercorns and juniper. Put the brisket in the pot, fat side up, and rub the garlic-oregano mixture all over it. Cover and refrigerate overnight.
Add the broth and water to the casserole; the brisket should be submerged. Bring to a boil. Cover, reduce the heat to moderately low and simmer for about 3 1/2 hours, turning the brisket halfway, until the meat is very tender. Transfer the brisket fat side up to a rack set over a rimmed baking sheet and cover loosely with foil. Skim the fat from the surface of the broth; boil until reduced to 2 cups, about 30 minutes.

Make the sauce

In a food processor, puree the lemon juice, garlic, 1/4 cup of the oregano and the oil until emulsified. Season with salt and pepper. Transfer to a bowl. Stir in the remaining oregano.
Preheat the oven to 450°. Roast the brisket on the top shelf of the oven for 15 minutes, until deeply golden and crispy on top. Transfer to a cutting board and let rest for 15 minutes.
Thinly slice the brisket and drizzle with some of the reduced cooking liquid. Serve with the lemon-oregano sauce.