Name: Beef Brisket with Lemon-Oregano Sauce
Yield: 1
Ingredients: 3 tbsp. extra-virgin olive oil -; 12 clove garlic -; c. oregano leaves -; 1 tbsp. kosher salt -; 2 tbsp. black peppercorns -; 1 tbsp. juniper berries -; 1 first-cut brisket -; 2 qt. chicken stock or low-sodium broth -; 2 qt. water -; 3 tbsp. fresh lemon juice -; 3 clove garlic -; 1/2 c. chopped oregano leaves -; 1/2 c. extra-virgin olive oil -; 3 tbsp. extra-virgin olive-oil -; Kosher salt -; Freshly ground pepper -

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Ingredients for - Beef Brisket with Lemon-Oregano Sauce

1. 3 tbsp. extra-virgin olive oil -

2. 12 clove garlic -

3. c. oregano leaves -

4. 1 tbsp. kosher salt -

5. 2 tbsp. black peppercorns -

6. 1 tbsp. juniper berries -

7. 1 first-cut brisket -

8. 2 qt. chicken stock or low-sodium broth -

9. 2 qt. water -

10. 3 tbsp. fresh lemon juice -

11. 3 clove garlic -

12. 1/2 c. chopped oregano leaves -

13. 1/2 c. extra-virgin olive oil -

14. 3 tbsp. extra-virgin olive-oil -

15. Kosher salt -

16. Freshly ground pepper -

How to cook deliciously - Beef Brisket with Lemon-Oregano Sauce

1. Stage

Brisket: In a large enameled cast-iron casserole, combine olive oil, garlic, oregano, salt, peppercorns, and juniper. Put brisket in pot, fat side up, and rub garlic-oregano mixture all over it. Cover and refrigerate overnight.

2. Stage

Add broth and water to casserole; brisket should be submerged. Bring to a boil. Cover, reduce heat to moderately low and simmer for about 3 1/2 hours, turning brisket halfway, until meat is very tender. Transfer brisket fat side up to a rack set over a rimmed baking sheet and cover loosely with foil. Skim fat from surface of broth; boil until reduced to 2 cups, about 30 minutes.

3. Stage

Sauce: In a food processor, puree lemon juice, garlic, 1/4 cup of oregano, and oil until emulsified. Season with salt and pepper. Transfer to a bowl. Stir in remaining oregano.

4. Stage

Preheat oven to 450 degrees F. Roast brisket on top shelf of oven for 15 minutes, until deeply golden and crispy on top. Transfer to a cutting board and let rest for 15 minutes.

5. Stage

Thinly slice brisket and drizzle with some of reduced cooking liquid. Serve with lemon-oregano sauce. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.