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.

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
• 1 (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

Directions

1. 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.
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. 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.
4. 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.
5. Thinly slice the brisket and drizzle with some of the reduced cooking liquid. Serve with the lemon-oregano sauce.