Brisket with Tomato & Orange

Whenever I think of brisket, I think of my dear friend Joan Nathan who always seems to have brisket on her table or left over in her fridge. This is adapted from her new book Quiches, Kugels, and Couscous.*Make one day ahead*6 to 10 servingsOne 3 to 5-pound veal or beef brisketSalt and freshly ground pepper to taste2 tablespoons vegetable oil12 small spring onions, trimmed and halvedOR 2 large onions, thickly sliced6 carrots, peeled8 cloves garlic, peeled1 tablespoon cider vinegar1 cup dry white wine3 cups veal, beef, or chicken stock1 32 ounce can organic tomatoes2 thyme sprigs or ½ teaspoon dry thyme1 bay leaf5 parsley sprigs plus 1/4 cup chopped fresh parsley3 inch slice of fresh gingerGreen tops of 1 leek2 lemons2 orangesPreheat the oven to 325 degrees.Season the brisket with salt and freshly ground pepper to taste. Pour the oil into a Dutch oven over medium heat. Brown the meat for about 4 minutes on each side. Remove and set aside.Add the onions, carrots, and garlic cloves to the Dutch oven, cooking until they are just beginning to soften, adding more oil if necessary. Raise the heat and pour in the cider vinegar, stirring with a wooden spoon to scrape up any bits that have stuck to the pan. Add the white wine and continue stirring, allowing the liquid to reduce for a few minutes.Put the meat back in the pot, along with the stock. Bring to a simmer and add the tomatoes, thyme, bay leaf, parsley sprigs, ginger, and leek tops. Using a straight peeler, remove the zest in long strips from one of the lemons and one of the oranges. Add to the pot. Cover and place in the oven for 45 minutes. Lower the oven temperature to 275 degrees and continue cooking for 2 to 2 ½ more hours or until tender.Remove the meat and vegetables from the pot. Discard the citrus peels, thyme and parsley sprigs, ginger, bay leaf and leek tops. If cooking in advance, let the pot cool and refrigerate the brisket in the sauce.Before serving, remove the meat and slice on the bias. Put the meat back in the sauce and reheat in a warm oven or on the stovetop. Arrange the meat on a serving platter along with the vegetables.Strain the remaining juice into a pan and reduce it over high heat to concentrate the flavor and thicken the sauce. Pour the sauce over the sliced brisket and, before serving, sprinkle with the grated zests of the remaining orange and lemon and the chopped parsley.Image Credit:  robot-girl