Active Time
40 MIN
Total Time
4 HR 30 MIN
Yield
Serves : 10
© Johnny Miller

How to Make It

Step 1    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.

Step 2    prepare the brisket

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.

Step 3     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.

Step 4     make the sauce

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.

Step 5     make the sauce

Thinly slice the brisket and drizzle with some of the reduced cooking liquid. Serve with the lemon-oregano sauce.

Chef's Notes

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.

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