Lemon and oregano marinated beef brisket with lemon and ouzo risotto

1. Start by marinating the brisket in the lemon juice, oregano and a good drizzle of extra virgin olive oil and leave for a good 3 hours though overnight is best

2. Pre heat an oven to 170°c

3. Roast the brisket in the oven for 1 ½ -2 hours depending on how you like it

4. Take out the brisket in the oven and place on a chopping board to rest

5. At about 30 miuntes before the brisket is done heat up the vegetable stock in a saucepan over low heat bringing to a simmer and not allowing it boil

6. Place oil in a deep pan over a high heat and fry the onions and celery for about a minute until it’s soft but not too coloured

7. Now place rice in the pan and fry for a further minute to allow the rice to absorb the flavour

8. Add the ouzo and fry for a minute so that the rice sucks up the alcohol

9. Season with salt and pepper and sir in a ladle of stock to the pan, stir around the rice and leave for the rice to absorb

10. Repeat the process until the entire stock has been absorbed

11. Once the process of the rice absorbing the stock is done turn off the heat , season again, add the lemon juice, grate a good amount of kefalotyri or pecorino and add to your particular taste, and finally add the knob of butter
Mix in well and place a lid on top and allow to cook on the residual heat for a minute

12. Place a ladle of risotto on each plate or bowl and add a carving of brisket on top of each risotto with a sprinkling of oregano for garnish and serve immediately