- 4- to 5-pound well-trimmed brisket
- 1/4 cup Worcestershire sauce
- 1 organic orange, sliced
- 1 bunch fresh flat-leaf parsley, coarsely chopped
- 2 bay leaves
- 1/2 cup kosher salt
- 2 tablespoons olive oil
- 4 tablespoons (1/2 stick) butter or olive oil
- 4 large onions, sliced
- 3 tablespoons fresh thyme leaves
- 3 cups chicken stock
- 8 carrots, peeled but left whole
- Grated zest of 1 organic orange
- 1 cup fresh flat-leaf parsley tops
- 1 cup carrot tops
- 1/4 cup almonds, toasted
Pat the meat dry and pierce it all over on both sides with a skewer or the tip of a small, sharp knife.
Make the brine: In a 2-gallon plastic bag, combine 3 quarts ice-cold water, the Worcestershire sauce, orange slices, parsley, bay leaves and pepper. In a small saucepan, bring 1 cup water to a boil and add the salt. Stir to dissolve and let cool. Add the water to the brine then add the meat, remove all the air and seal the bag. Place the bag on a tray and weight it down under a second tray. Refrigerate for 1 to 2 days.
When ready to braise, remove the meat from the brine and pat it dry. Heat a Dutch oven over medium-high heat and add the oil, 2 turns of the pan. Add the meat and brown on all sides; transfer to a plate. Add the butter to the pot to melt. When it foams, add the onions, thyme, and stock. Bring to a bubble and return the meat to the pot. Cover, reduce the heat, and simmer for 2 1/2 hours. For the last 45 minutes of cooking, add the carrots.
Make the gremolata: On a cutting board, finely chop the orange zest, parsley, carrot tops, and almonds.
To serve, transfer the vegetables to a warm platter. Slice the meat, top it with the pan juices and serve topped with the gremolata.
Serve with Potato-Vegetable Pancakes with Herbs alongside.
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