Brisket with Ginger, Orange Peel, and Tomato

Name: Brisket with Ginger, Orange Peel, and Tomato
Yield: 6 to 10 servings
Ingredients: One 3-to-5-pound veal or beef brisket; Salt and freshly ground pepper to taste; 2 tablespoons vegetable oil; 12 small spring onions, trimmed and halved, or 2 medium onions, thickly sliced; 6 carrots, peeled; 8 cloves garlic, peeled; 1 tablespoon cider vinegar; 1 cup dry white wine; 3 cups veal, beef, or chicken stock; 3 small tomatoes, halved; 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme; 1 bay leaf; 5 sprigs fresh parsley, plus 1/4 cup chopped fresh parsley; One 1/2-inch slice of fresh ginger; Green top of 1 leek; 2 lemons; 2 oranges

December 9, 2011

To the Horror of chef Daniel Rose (see page 68) of Spring Restaurant in Paris, it is impossible to find an American brisket in France. It just doesn’t exist. American butchers tend to cut larger pieces of meat. Five- or six-pound briskets (poitrines) or huge rib-eye steaks (entrecôtes) are the result of sawing through the muscle or the shoulder section of the animal. French butchers, by contrast, cut around the contours of the muscles to yield more tender but much smaller pieces. French Jews tend to use a breast of veal that usually has a pocket inside it for stuffing for their brisket. In this version, Daniel applies French techniques to make a perfectly delicious brisket with a subtle hint of orange in the sauce. I always make this dish a day in advance.

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