![Beef Brisket with Lemon-Oregano Sauce](https://cdn.statically.io/img/www.foodandwine.com/thmb/PjXdqCQ_R6xhUmZWfqPDXDB8Xzg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201304-xl-beef-brisket-with-lemon-oregano-sauce-2000-bebed2770bc24b36bcacd6c46ad4fd1d.jpg)
Ingredients
Brisket
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3 tablespoons extra-virgin olive oil
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12 garlic cloves, minced
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1/3 cup chopped oregano leaves (about 2 bunches)
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1 tablespoon kosher salt
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2 tablespoons coarsely cracked black peppercorns
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1 tablespoon juniper berries, crushed
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One 6-pound first-cut brisket, with fat cap attached (see Note)
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2 quarts chicken stock or low-sodium broth
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2 quarts water
Sauce
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3 tablespoons fresh lemon juice
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3 garlic cloves, finely chopped
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1/2 cup chopped oregano leaves
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1/2 cup plus 3 tablespoons extra-virgin olive oil
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Kosher salt
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Freshly ground pepper
Directions
Prepare the brisket
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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.
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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
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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.
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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.
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Thinly slice the brisket and drizzle with some of the reduced cooking liquid. Serve with the lemon-oregano sauce.
Note
The first-cut (or flat-cut) is a lean one, so leaving the fat cap attached is crucial: It keeps the brisket moist during braising.
Suggested pairing
An herbal, concentrated, full-bodied red.