Beef Brisket with Lemon-Oregano Sauce


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.

Beef Brisket with Lemon-Oregano Sauce
Photo: © Johnny Miller
Active Time:
40 mins
Total Time:
4 hrs 30 mins



  • 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


  • 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


Prepare the brisket

  1. 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.

Make the sauce

  1. 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.

  2. 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.

  3. 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.

Related Articles