In a large enameled cast-iron casserole, combine the olive oil, garlic, oregano, salt, peppercorns and juniper. Put the brisket in the pot ... the oven to 450°. Roast the brisket on the top ...

Beef stew and pot roast have a lot in common ... You definitely want to use aromatics like shallots, onion, and garlic with herbs like oregano, thyme, and rosemary to bring out the rich, earthy ...

There’s something about pot ... juicy roast that melts in your mouth. You'll need a tied chuck roast, coarse salt and freshly ground black pepper, olive oil, thinly sliced onion and garlic ...

Quickly re-heat the sauce, bringing it to a simmer. Drizzle the sauce over the beef cubes, then scatter the garlic slices on top. Squirt a blob of kewpie mayonnaise on the plates and dust it ...