June 9, 2022
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
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
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.