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. Slideshow: Great Brisket Recipes 

Kay Chun
April 2013

Gallery

© Johnny Miller

Recipe Summary

active:
40 mins
total:
4 hrs 30 mins
Yield:
10
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Ingredients

Ingredient Checklist

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.

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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
  • 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.

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.

Suggested Pairing

An herbal, concentrated, full-bodied red.