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Ingredients
For 10 Serving(s)
spiced-brisket-with-shallots-and-satsuma-mandarins
- 3 lb flat-cut beef brisket
- 2 t Chinese 5-spice powder
- 1 t salt
- 1 t black pepper
- 8 shallots
- 4 Satsuma mandarins
- 1 3/4 c beef broth
- 3 T balsamic vinegar
- 2 T arrowroot powder
Spiced Brisket with Shallots and Satsuma Mandarins Directions
- Preheat oven to 375˚F. Sprinkle brisket on both sides with five-spice, salt, and pepper. Set brisket in a 9x13-inch baking dish, with the side trimmed of fat facing up). Place the shallots and satsumas on and around the brisket. Roast, uncovered, for 30 minutes.
- Whisk together the beef broth, balsamic vinegar, and arrowroot powder in a bowl or measuring cup with a spout. Whisk until arrowroot is fully dissolved. Remove the brisket, and pour the broth mixture into the baking dish. Cover tightly with aluminum foil, and continue to cook about 3 hours, until the brisket is very tender.
- Allow to sit at room temperature for 30 minutes. Transfer the brisket to a cutting board, and slice against the grain. Serve brisket with Satsuma-shallot mixture ladled on top.