Cooking Instructions
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Step 1
Preheat Oven to 300 degrees F (150 degrees C).
Step 2
Season
Whole Beef Brisket (2 lb)
all over with
Salt (3/4 tsp)
and
Ground Black Pepper (3/4 tsp)
.
Step 3
Into a Dutch Oven over medium-high heat add
Olive Oil (2 Tbsp)
. Add brisket and brown on both sides, about 6 minutes per side.
Step 4
Remove brisket from pan and set aside. Into the dutch oven add
Onion (1)
,
Carrots (2)
,
Celery (3 stalks)
, and
Garlic (4 cloves)
and cook for 6-8 minutes, stirring frequently. Once vegetables are browned, season with
Salt (3/4 tsp)
and
Ground Black Pepper (3/4 tsp)
.
Step 5
Add
Orange Juice (2 cups)
and
Red Wine (1 cup)
and bring to a simmer. Scrape the bottom of the pan for any brown bits.
Step 6
Add
Tomato Paste (2 Tbsp)
,
Honey (1 Tbsp)
,
Sage Leaves (15)
,
Ground Cumin (1/2 Tbsp)
,
Crushed Red Pepper Flakes (1 tsp)
, and
Orange (1)
. Stir to combine.
Step 7
Return the brisket to the pan, then add water to cover the meat almost all the way.
Step 8
Cover the pan with aluminum foil. Bake for 4-5 hours until very tender.
Step 9
When cooked, remove meat from the pan and slice the brisket thinly.
Step 10
Replace meat in the braising liquid.
Step 11
Serve immediately or cover and keep warm until ready to serve.
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