The Chinese five-spice powder adds a subtle hint of exotic flavor to this elegant dish, while the tangerines impart sweetness to balance out the richness of the brisket. And, it can be made entirely in advance and just heat it up the day you want to serve it to your lucky guests!!
(serves 10)
1 3 lb. flat-cut beef brisket, trimmed of fat
2 t. Chinese five-spice powder
1 t. each sea salt and freshly* ground pepper
8 shallots, cut into 1/4" slices (about 1&1/2 cups)
4 small seedless tangerines, halved and cut into 1/4" slices (peel on)
1&3/4 cups low-sodium beef broth
3 T. balsamic vinegar
2 T. arrowroot powder (YAY, a use for this spice that you have, but never use!!*)
Preheat oven to 375. Sprinkle brisket on both sides with the five-spice, S&P. Arrange brisket in a 9x13" baking pan. (Note: The side of brisket that was trimmed of at should be facing up.). Arrange shallots and tangerines on and around brisket; bake, uncovered for 30 mins. Meanwhile, in a measuring cup, combine broth, vinegar, and arrowroot, whisking to dissolve arrowroot. Remove brisket from oven, and pour broth mixture into pan. Cover tightly with foil, and continue baking until meat is very tender, about 3 hours. Remove from oven and uncover. Let cool in pan juices for 30 mins. Transfer the brisket to a cutting board and slice meat against the grain. Serve meat with tangerine-shallot sauce mixture spooned on top.
To make ahead: Prepare up to 2 days in advance. Store sliced meat and sauce in the baking pan, cover and refrigerate. Remove from fridge 30-60 mins. before you want to re-heat it. Put in a 350 oven for about 45 mins. before serving
"God is greater than our greatest problem."
Don't drown out there today!
My thoughts and prayers are with the people of Paris.
Love,
MM
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