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I love the method of caramelizing the meat first, as it adds texture as well as depth of flavor.
3 tablespoons brown sugar
1 teaspoon oil
2 and 1/2 pounds brisket
1 cup chicken stock, such as Manischewitz
1 cup Tuscanini White Cooking Wine or other white wine
1/2 cup orange juice
1 tablespoon Gefen Honey
Preheat oven to 350 degrees Fahrenheit.
Place brown sugar and oil in a roasting pan covering two flames. Heat to high heat and allow the mixture to turn syrupy and begin to bubble.
Sear meat for five minutes on each side.
In a small bowl, combine remaining ingredients. Pour over meat and cover tightly.
Bake for three hours.
Allow to cool and then slice against the grain.
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