Ingredients

The following ingredients have 7 Servings
  • 3 to 4 pound beef brisket (trimmed of excess fat)
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon onion powder
  • Freshly ground black pepper
  • 3 tablespoons olive oil (divided)
  • Sprigs of fresh thyme
  • 1 lb pearl onions (ends trimmed, skins removed)
  • 1 shallot (minced (about 2 tablespoons))
  • 4 cloves garlic (minced)
  • 3 tablespoons flour (divided (plus more if needed))
  • 1/4 cup water
  • 1 cup red wine
  • 3/4 cup orange juice
  • 1 navel orange
  • 1 tablespoon fresh rosemary (minced)
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves

Instruction

  • Preheat the oven to 300°F.
  • Season the brisket on both sides with salt, onion powder, and a few grinds of black pepper.
  • Heat a heavy braising pan (see notes) over medium-high heat and coat the bottom with 1 tablespoon of olive oil. Sear the brisket until browned, about 4 minutes per side. Transfer to a plate and set aside.
  • Add the remaining 2 tablespoons of olive oil to the pan and turn the heat to medium. Add the minced shallots and garlic and cook until softened and aromatic, about 2 minutes.
  • Scatter 2 tablespoons of the flour over the shallots and garlic, and using a spatula, scrape up any browned bits that may have accumulated on the bottom of the pan. Continue cooking until the flour is well incorporated and beginning to turn golden.
  • Whisk in the water and continue cooking until smooth and starting to thicken. Slowly whisk in the wine and orange juice and continue whisking until smooth.
  • Zest the whole orange and add it to the sauce along with the rosemary, thyme, and bay leaves. Bring the mixture to a gentle simmer and cook, occasionally stirring, for 3 minutes, then return the brisket to the pan.
  • Cut 4 or 5 slices from the center of the orange you used for zest, lay them on top of the brisket, and top with fresh thyme sprigs. Squeeze the juice from any remaining orange pieces over the top, then spoon some of the sauce over the meat.
  • Cover the pan and place it in the oven for 2 hours, removing midway through the cooking time to baste the meat with the sauce.
  • After the brisket has been cooking for 2 hours, add the pearl onions to the pan and baste the meat again. Cover and return to the oven for 1 hour longer.
  • Remove the meat from the sauce, place it on a carving board, and tent it with foil to keep it warm. Transfer the onions to a dish and set aside.
  • Pour the braising sauce into a gravy separator (or skim the fat from the top with a spoon). Transfer about a cup to a glass measure, then add the balance to a small saucepan. Make a slurry for thickening the sauce by whisking one tablespoon of flour into the reserved cup of braising sauce until blended.
  • Set the saucepan over medium-high heat and slowly pour the slurry into the sauce, whisking continually until smooth and starting to thicken. If necessary, repeat the process using a little more flour. Once the sauce consistency is to your liking, transfer it to a bowl or gravy boat.
  • Carve the brisket against the grain into 1/4-inch thick slices. Transfer to a serving platter and spoon some of the sauce over the top. Garnish with pearl onions, some orange slices, and fresh herbs.