Brisket with ginger: Very, very good to great!
Made and reviewed by CHARLOTTE ANGELL
For The Advocate

Three and a half Hat

Jon’s Rating: This looked like a whole bunch of effort from the cook, but the results were very good. This looked wonderful plated and tasted really good. The gravy was very unique. I’m a fan of beef roast, and especially a fan of carrots slow cooked in beef roast juice… the gravy of this recipe just enhanced the experience…
It wasn’t amazing but very, very, good to great; so I’ll give this three and a half hats…

Brisket with Ginger, Orange Peel and Tomato

1 3 pound beef or veal brisketBrisket
2 Tbsp. vegetable oil
12 cipollini onions, trimmed and halved,
     or 2 medium onions, thickly sliced
6 carrots
8 cloves garlic, peeled
1 Tbsp. cider vinegar
1 cup dry white wine
3 cups veal, beef, or chicken stock
3 small tomatoes, halved
2 thyme sprigs or ½ tsp. dried
1 bay leaf
5 parsley sprigs
1 ½ -inch slice of fresh ginger
Green tips from 1 leek
2 lemons
2 oranges
Coarsely chopped fresh parsley
Bay leaves (optional)

Preheat oven to 325 degrees. Season brisket with salt and freshly ground pepper.

Place 8-quart Dutch oven or large pot over medium heat; add oil. Brown a brisket 4 minutes per side. Remove; set aside. Add onions, carrots, and garlic cloves to Dutch oven; cook until just soft, adding more oil if necessary. Add vinegar, stirring with wooden spoon to scrape up any bits in bottom of pan. Increase heat to high. Add white wine; cook and stir 3 minutes, allowing liquids to reduce slightly.

Return brisket to Dutch oven. Add stock. Bring to a simmer; add tomatoes, thyme, bay leaf, parsley, ginger and leek. Stir in grated peel of 1 lemon and 1 orange. Cover; transfer to oven. Bake 45 minutes. Reduce heat to 275 degrees; bake 2 to 2 ½ hours more or until meat is tender. Remove Dutch oven form oven; uncover.

Transfer meat to cutting board; slice meat on the bias. Using a slotted spoon, remove carrots, onions, garlic and tomatoes; set aside and keep warm.