Recipes Comfort Food BBQ Brisket Beef Brisket with Lemon-Oregano Sauce 5.0 (5,682) Add your rating & review 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. By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on February 7, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Johnny Miller Active Time: 40 mins Total Time: 4 hrs 30 mins Yield: 10 Ingredients Brisket 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 Sauce 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 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. 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. 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. Rate it Print