Unfortunately I don't have any pictures because well it was all eaten...
1 beef brisket 3- 5 pounds
1.5 Teaspoons of salt and fresh ground pepper
2 Tablspoons Vegetable Oil
12 Sprigs of spring onions or 2 Medium Onions thickly sliced
6 carrots peeled
8 Gloves of Garlic
1 Tablespoon of Cider Vinegar
1 Cup Dry White Wine
3 Cups of Chicken Broth or Beef or veal
3 small tomatoes halved
2 Sprigs of Fresh Thyme or 1/2 teaspoon dried Thyme
1 Bay Leaf
5 Sprigs of Fresh Parsley or 1/4 cup chopped parsley
1 piece (1/2 long) of Ginger
1 Green Top of a leek
2 Lemons and Orange (Zested)
Season the Brisket with the Salt and Pepper Heat the Oil in a Dutch Oven aver medium heat and brown the meat (4 minutes per side maybe a tad bit longer) and then remove
Add Onions, carrots, and garlic to the Dutch Oven cook until begining to soften 5 - 10 minutes. Raise the heat to high and add the vinegar. Stir scraping up bits on the bottom of the pan. Add the wine, stiring to reduce about 4 minutes
Heat the oven to 325 degrees return the brisket to the dutch oven; add the stock. HEat to a simmer add the tomatoes, Thyme, Parsley, Bay Leaf, Ginger and the Leek Top. Zest the One Lemon and One Ornage add to the pot. Cover and place in the Oven. Cook for 45 minutes then lower the tempature to 275 cook for an additional 2 to 2 and a half hours
Remove the meat and Vegetables from the pot. Discard the Zest, herb sprigs, ginger, bay leaf and leek. Allow the meat to rest 10 to 15 minutes. Slice on the Bias. Strain the sauce and cook until thickened on high heat. Grate your second orange and lemon sprinkle over the Brisket and the vegetables.
Serve
It was really good. I'll deffinitely do this one again.
