Recipe, styling, and photography by Mirel Freylich

I love the method of caramelizing the meat first, as it adds texture as well as depth of flavor.

Yield: 6 servings

Ingredients:

3 tablespoons brown sugar

1 teaspoon oil

2.5 lbs. brisket

1 cup chicken stock

1 cup white wine

½ cup orange juice

1 tablespoon honey

Directions:

Preheat oven to 350°F.

Place brown sugar and oil in a roasting pan covering 2 flames. Heat to high heat and allow the mixture to turn syrupy and begin to bubble.

Sear meat for 5 minutes on each side.

In a small bowl, combine remaining ingredients. Pour over meat and cover tightly.

Bake for 3 hours.

Allow to cool and then slice against the grain.

Note: You can also caramelize the meat in a frying pan, then transfer to a baking dish. Adjust the amount of liquid so it comes up halfway on the brisket.