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
1 tablespoon juniper berries,
One 6-pound first-cut brisket, with fat
2 quarts chicken stock or lowsodium
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
Freshly ground pepper
1. 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 garlicoregano
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.
3. 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
4. Preheat the oven to 450&DEG;. 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.
5. Thinly slice the brisket and drizzle with some of the reduced
cooking liquid. Serve with the lemon-oregano sauce. —Kay Chun
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.
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