Beef Brisket with Lemon-Oregano Sauce

Ingredients

• 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

Instructions

1. prepare the brisket In a large enameled cast-iron casserole, combine the olive oil, garlic, oregano, salt, peppercorns and juniper.
2. Put the brisket in the pot, fat side up, and rub the garlic-oregano mixture all over it.
3. Cover and refrigerate overnight.
4. prepare the brisket Add the broth and water to the casserole; the brisket should be submerged.
5. Bring to a boil.
6. 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.
7. Transfer the brisket fat side up to a rack set over a rimmed baking sheet and cover loosely with foil.
8. Skim the fat from the surface of the broth; boil until reduced to 2 cups, about 30 minutes.
9. make the sauce In a food processor, puree the lemon juice, garlic, 1/4 cup of the oregano and the oil until emulsified.
10. Season with salt and pepper.
11. Transfer to a bowl.
12. Stir in the remaining oregano.
13. make the sauce Preheat the oven to 450.
14. Roast the brisket on the top shelf of the oven for 15 minutes, until deeply golden and crispy on top.
15. Transfer to a cutting board and let rest for 15 minutes.
16. make the sauce Thinly slice the brisket and drizzle with some of the reduced cooking liquid.
17. Serve with the lemon-oregano sauce.