– 1 brisket
– Salt and pepper
– 4 tbsp vegetable oil
– 1 onion in wedges
– 1 large fennel bulb in wedges
– 3 celery stalks cut in 1 inch pieces
– 1 cup celery leaves
– 1 head of garlic halved crosswise
– ½ bunch thyme
– ¾ cups white vinegar
– 1/8 cup light soy sauce
– 1/8 cup Worcestershire sauce
– 2 cups mixed herbs (parsley, mint, coriander)
– ½ lemon
– Fleur de sel and red pepper flakes
Season brisket on all sides with salt and pepper and chill uncovered for at least 12 hours.
Preheat oven to 300F. Heat 2 tbsp oil in a Dutch oven over medium heat. Brown brisket fatty side down until deep brown color, turn and cook other sides, transfer to platter. Discard fat in pot. Pour 2 tbsp oil in pot over medium high heat. Add onion and season, cooking until edges are brown (3-4 minutes). Add fennel, celery, garlic and thyme and stir, season with salt and pepper. Add vinegar, soy sauce and Worcestershire and 4 cups of water. Place brisket in pot fatty side up- should be submerged. Bring to a simmer, cover and place in oven. Braise for 3 hours without disturbing it! After 3 hours, check brisket- it should be super tender. If not, braise another twenty. Uncover brisket and increase oven to 425F. Roast until liquid is reduced by three quarters and top is crisp and deeply browned, 50 minutes. Let rest. Transfer to a cutting board, slice or shred. Skim fat from braising liquid. In a bowl, mix herbs and celery leaves with lemon juice. Serve over meat and sprinkle fleur de sel and even red pepper flakes.