248.626.9110
onions, carrots and garlic cloves to
the Dutch oven, cooking until they
are just beginning to soften, adding
more oil if necessary.
Raise the heat, pour in the cider
vinegar and stir with a wooden
spoon to scrape up any bits that
have stuck to the pan. Add the
white wine and continue stirring,
allowing the liquid to reduce for a
few minutes. Put the meat back in
the pot, along with the stock. Bring
to a simmer, and add the tomatoes,
thyme, bay leaf, parsley sprigs, gin-
ger and leek top. Using a straight
peeler, remove the zest in long
strips from one of the lemons and
one of the oranges. Add to the pot.
Cover, and place in the oven for 45
minutes.
Lower the oven temperature to
275 degrees, and continue cook-
ing for 2 to 2 1/2 more hours, or
until tender. Remove the meat and
vegetables from the pot. Discard
the citrus peels, thyme and parsley
sprigs, ginger, bay leaf and leek top.
If cooking in advance, let the pot
cool, and refrigerate the brisket in
the sauce.
Before serving, remove the meat
and slice on the bias. Put the meat
back in the sauce, and reheat in
a warm oven or on the stovetop.
Arrange the meat on a serving plat-
ter along with the vegetables. Strain
the sauce into a pan, and reduce it
over high heat to concentrate the
flavor and thicken. Pour the sauce
over the sliced brisket and, before
serving, sprinkle with the grated
zests of the remaining lemon and
orange and the chopped parsley.
Yields 6-10 servings.
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Chef Daniel Rose in his kitchen
EN platinum •
OCTOBER 2010 •
P17