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