Preheat Oven to 300 degrees F (150 degrees C).
Season Whole Beef Brisket (2 pound) all over with Salt (1/4 tablespoon) and Ground Black Pepper (1/4 tablespoon).
Into a Dutch Oven over medium-high heat add Olive Oil (2 tablespoon). Add brisket and brown on both sides, about 6 minutes per side.
Remove brisket from pan and set aside. Into the dutch oven add Onion (1), Carrot (2), Celery (3 stalk), and Garlic (4 clove) and cook for 6-8 minutes, stirring frequently. Once vegetables are browned, season with Salt (1/4 tablespoon) and Ground Black Pepper (1/4 tablespoon).
Add Orange Juice (2 cup) and Red Wine (1 cup) and bring to a simmer. Scrape the bottom of the pan for any brown bits.
Add Tomato Paste (2 tablespoon), Honey (1 tablespoon), Sage Leaves (15), Ground Cumin (2 teaspoon), Crushed Red Pepper Flakes (1 teaspoon), and Sunkist Orange (1). Stir to combine.
Return the brisket to the pan, then add water to cover the meat almost all the way.
Cover the pan with aluminum foil. Bake for 4-5 hours until very tender.
When cooked, remove meat from the pan and slice the brisket thinly.
Replace meat in the braising liquid.
Serve immediately or cover and keep warm until ready to serve.