Tangy Brisket With Fennel And Herbs Recipes

TANGY BRISKET WITH FENNEL AND HERBS

Steps:

• Preheat oven to 300°. Season brisket on all sides with kosher salt (about 1 tsp. Diamond Crystal or ½ tsp. Morton per lb.) and pepper and set on a rimmed baking sheet. Chill, uncovered, at least 12 hours and up to 2 days.
• Heat 2 Tbsp. oil in a large heavy pot over medium. Cook brisket, fatty side down, until deeply browned (it might be snug at first, but the meat will shrink as it cooks), 10-12 minutes. Turn and cook until the other side is deeply browned, 8-10 minutes. Turn onto edges and brown (this isn't necessary, but it will add more flavor). Transfer to a platter.
• Pour off fat in pot; discard. Pour remaining 2 Tbsp. oil into pot; set over medium-high heat. Add onion and season with kosher salt and pepper. Cook, stirring occasionally, until softened and beginning to brown and frizzle around the edges, about 3 minutes.
• Add fennel, celery, garlic, and thyme and toss to coat; season with kosher salt and pepper. Add vinegar, soy sauce, and 4 cups water. Place brisket in pot, arranging fatty side up; it should be submerged. (Use tongs to work it in there. If anything has to poke out of the liquid, let it be the vegetables.) Bring to a simmer, then cover and slide into the oven. Braise (without peeking) 3 hours. Check brisket; it should be very tender (the tip of a knife should easily pierce meat). If not, braise another 20 minutes or so and check again.
• Uncover brisket and increase oven temperature to 425°. Roast until liquid is reduced by three-fourths and top of brisket is crisp and deeply browned (it should be extremely tender), 50-60 minutes. Let cool slightly, then transfer to a cutting board. Slice with a serrated knife or shred with your hands. Skim fat from surface of braising liquid.
• Just before meat is done, place tender herbs and celery leaves in a small bowl; squeeze some juice from lemon over and toss to coat.
• Arrange meat on a platter. Spoon vegetables and braising liquid in pot around meat and top with herb salad. Sprinkle with red pepper flakes, if desired, and sea salt.