1 3-lb flat-cut beef brisket, trimmed of visible fat
2 tsp Chinese five-spice powder
1 tsp each sea salt and fresh ground black pepper
8 shallots, cut into 1/4-inch slices (about 1 1/2 cups)
4 small seedless tangerines, halved and cut into 1/4-inch slices (peel on)
1 3/4 cups low-sodium beef broth
3 tbsp balsamic vinegar
2 tbsp arrowroot powder
Preheat oven to 375°F.
Sprinkle brisket on both sides with five-spice, salt and pepper.
Arrange brisket in a 9 by 13-inch baking pan. (NOTE: The side of brisket that was trimmed of fat should be facing up.)
Arrange shallots and tangerines on and around brisket; bake, uncovered, for 30 minutes.
Meanwhile, in a measuring cup, combine broth, vinegar and arrowroot, whisking to dissolve arrowroot.
Remove brisket from oven and pour broth mixture into pan. Cover tightly with foil and continue baking until meat is very tender, about 3 hours.
Remove brisket from oven and uncover. Let cool in pan juices for 30 minutes.
Transfer brisket to a cutting board and slice meat against the grain.
Serve meat with tangerine-shallot sauce mixture spooned on top.
Tip: Prepare up to two days ahead. Store sliced meat and sauce in baking pan, cover and refrigerate. Remove from refrigerator 30 to 60 minutes in advance, then reheat at 350°F for about 45 minutes before serving.
Serving Size: 2 1/2 oz spiced brisket and 1/4 cup sauce mixture
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