TANGY BRISKET WITH FENNEL AND HERBS

Tangy Brisket With Fennel and Herbs image

Categories Beef

Number Of Ingredients 15

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Ingredients

1 4-5-lb. piece untrimmed flat-cut beef brisket
1 Kosher salt
1 Freshly ground black pepper
4 tablespoons vegetable oil, divided
1 medium onion, cut through root end into 1"-thick wedges
1 large fennel bulb, cut through root end into 1"-thick wedges
3 celery stalks, cut into 2" pieces, plus 1 cup leaves
1 head of garlic, halved crosswise
1/2 bunch thyme, oregano, or marjoram
3/4 cup distilled white vinegar
1/4 cup ow-sodium soy sauce or Worcestershire sauce
2 cups mixed tender herbs (such as parsley, mint, and/or cilantro)
1/2 lemon
1 Crushed red pepper flakes (optional)
1 Flaky sea salt

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.