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When the oil shimmers, he adds the brisket and cooks it until it's browned, then flips it and sears the second side. After the meat is seared, Zimmern moves the brisket to a platter.
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.
Trim the fat cap off the brisket, leaving just 1/3 inch. Cut into 3-inch cubes. Add the brisket to the slow cooker along with the remaining ingredients and 2 teaspoons salt.
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Season both sides of the brisket and place meat on a foil-lined baking sheet. Cover the meat and the baking sheet with plastic wrap and place in the refrigerator overnight to season. Preheat oven ...
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