Ingredients
- 5 pound beef brisket
- 1/4 cup oil (vegetable or cottonseed oil)
- Kosher salt & coarsely ground black pepper
- 1 large (8 ounce) yellow onion (chopped)
- 2 heads (16 ounces) fennel (chopped)
- 3 large stalks (6 ounces) celery (chopped)
- 8 garlic cloves (chopped)
- 3 tablespoons fresh ginger (peeled and chopped)
- 1 cup granulated sugar (please, do not leave the sugar out!)
- 3 cups freshly-squeezed orange juice
- 2 cups honey
- 1 bottle (750 ml) red wine (Baron Herzog Old Vine Red Zinfandel)
- 2 to 4 cups low-sodium beef stock
- 1 bay leaf
- 2 cinnamon sticks
- 3 whole star anise
- 1 chili de arbol (or Thai chili)
How to Make
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Step 1: Preheat oven to 325F.
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Step 2: Season the brisket with salt and pepper on both sides.
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Step 3: Heat a braising pan on medium-high heat and add 1/4 cup of oil. Place the brisket in the pan and sear all sides until you have a golden brown crust. Remove the brisket and set aside. Add onions, fennel and celery to the pan. Brown the vegetables, then add garlic and ginger, let cook 1 minute. Add sugar, cook until it melts, then add orange juice, honey, red wine, bay leaf, cinnamon, star anise and chili. Cook off the alcohol, place brisket back into pan. Be sure that has enough liquid to almost cover the meat, if not, add unsalted beef stock.
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Step 4: Cover and roast in the oven for 3 hours until the brisket is fork tender. Remove brisket, place onto a cutting board.
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Step 5: Strain vegetable from braising liquid. Remove excess fat from braising liquid and reduce liquid on stove top until desired consistency.
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Step 6: Slice brisket across the grain and sauce with wine and honey reduction, garnish with rosemary and parsley.
We hope you enjoy this recipe!
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