The Oranges and Ginger add a wonderful brightness to Brisket.
1 bottle red wine
3 inches fresh ginger roughly chopped
1/2 cup molasses
2 tablespoons sugar
18 oz chopped tomatoes I use pomi
2 small oranges cut into quarters
a couple sprigs of thyme
4 large white onions
Brisket is great for a crowd and a wonderful dish for a large gathering. It is best made the day ahead- re-heats quickly and is a crowd pleaser.
I like to get everything prepped before so everything just falls into place. Preheat oven to 350 and place rack in the middle.
Season the meat well on both sides with salt and pepper. Remember this is a big piece of meat so be generous. In a bowl mix wine ginger molasses sugar orange quarters & tomatoes- set aside make sure that everything is well mixed in. Slice onions.
Place a large roasting pan over the stove on high heat. add 2 teaspoons of oil (veggie or olive will do) add brisket fat side down and onions. Sear on both sides for about 10 mins. Give your wine mixture in a stir pour over Brisket and bring to a simmer and simmer for one minute – this will burn of the alcohol as well as bring everything to temp.
Cover your roasting pan with tin foil and seal the edges (be careful as the pan is hot!). Place in the oven and let it be for 3 hours.
Remove brisket from oven after 2 1/2 hours, open a piece of the foil and let the meat rest for about 45 mins. Remove the oranges, ginger and thyme styles and puree the sauce either with a hand blender or blender. If you are re-heating the brisket later wrap in tinfoil.
I like to reheat my brisket in either a deep sauce pan or a pot. Pour the sauce into a pan and begin to heat over low . Meanwhile slice the brisket against the grain and place in the pan with the warm sauce spoon sauce over the top and cover until heated through about 15 mins.
I like to serve Brisket with mashed potatoes and a big salad.
* As a refresher the grain is the direction the muscle runs- much like a piece of wood. You want to slice so that your knife is perpendicular to the direction of the muscle.