Orange Braised Brisket

This was dinner last night...takes a little planning, as it needs to marinate overnight, but I think you could cheat a little and start the marinade in the morning! You will also need a big, oven-proof pot with a lid! It was super tender, and the sauce/gravy was scrumptious over some mashed potatoes!

Ingredients...

12 ounce can of thawed oj concentrate

6 ounce can of tomato paste

1/4 cup of spicy dijon mustard

1/4 cup chinese chili garlic sauce

1/4 brown sugar

2 tablespoons minced, fresh ginger

2 tablespoons garlic powder

1 tablespoon of chinese five spice powder

4 pound trimmed brisket

salt and pepper

olive oil

1 onion, coarsely chopped

5 leeks, cut into pieces, the white parts only

5-6 carrots, chopped into big pieces

4 parsnips, peeled and chopped into large pieces

4 cups of chicken broth

Mix together 1/4 oj concentrate and the next seven ingredients. Place brisket in a baggie and pour marinade over the meat...rub into the meat and marinate overnight or all morning. In large oven-proof pot, heat a few tablespoons of olive oil...sear the brisket over medium/high heat on both sides. Remove the brisket. Add the onion to the pot and cook in the rendered fat and marinade for 5-7 minutes. Add the leeks, carrots, parsnips, and season with salt and pepper. Cook for 5-7 minutes. Add the rest of the oj concentrate and the broth. Scrap up the browned bits on the bottom, add the brisket, and bring to a simmer. Put the lid on the pot and add to a 425 degree oven for one hour. Reduce heat to 325 degrees and cook for two more hours. Skim any fat from the top of the sauce (my brisket was pretty lean, and I did not have any fat to skim!), return to the oven for 30 more minutes...slice and serve with the vegetables.