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Beef Brisket with Lemon-Oregano Sauce
© Johnny Miller

Beef Brisket with Lemon-Oregano Sauce

  • ACTIVE: 40 MIN
  • TOTAL TIME: 4 HRS 30 MIN plus overnight curing
  • SERVINGS: 10

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.


  1. 3 tablespoons extra-virgin olive oil
  2. 12 garlic cloves, minced
  3. 1/3 cup chopped oregano leaves (about 2 bunches)
  4. 1 tablespoon kosher salt
  5. 2 tablespoons coarsely cracked black peppercorns
  6. 1 tablespoon juniper berries, crushed
  7. One 6-pound first-cut brisket, with fat cap attached (see Note)
  8. 2 quarts chicken stock or low-sodium broth
  9. 2 quarts water


  1. 3 tablespoons fresh lemon juice
  2. 3 garlic cloves, finely chopped
  3. 1/2 cup chopped oregano leaves
  4. 1/2 cup plus 3 tablespoons extra-virgin olive oil
  5. Kosher salt
  6. Freshly ground pepper
  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.
  2. 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.
  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.
  4. 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.
  5. Thinly slice the brisket and drizzle with some of the reduced cooking liquid. Serve with the lemon-oregano sauce.

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.



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