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This recipe was perfected by chef David Lee at Splendido restaurant and I have adapted it from his technique.

Lee wraps the brisket in foil, but I do it in a roasting pan so that we can make the gravy later using the caramelized bits. Serve with creamed wasabi parsnips (see recipe below), green beans or other crisp green vegetables. To crack the peppercorns and seeds, place them in a plastic bag and crush with the back of a pot. Try to find low-sodium stock so that when you reduce it, it won't taste too salty.

Cooking this brisket for six hours may seem like heresy, but you have never tasted such a rich, gorgeous piece of meat.

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Servings: 6


2 tablespoons cracked fennel seeds

2 tablespoons cracked coriander seeds

1 tablespoon cracked peppercorns

5-pound brisket

Kosher salt to taste

2 cups sliced onions


1 tablespoon tomato paste

3 cups chicken or beef stock

1 tablespoon light soy sauce

Salt and freshly ground pepper


Preheat oven to 325 F.

Combine fennel seeds, coriander seeds and black peppercorns. Sprinkle over fatty side of the brisket, then salt to taste.

Place in a roasting pan, cover with foil and a lid if you have one and roast for 4 hours.

Remove pan from oven. Sprinkle the onions into juices, replace foil and return to oven for 1½ to 2 hours, or until meat is very tender and onions are soft.

Remove brisket from pan and reserve. Skim fat from juices and discard.

Place roasting pan on stovetop over high heat. Stir tomato paste into onions and juices. Add stock and soy sauce. Bring to a boil and cook for 10 minutes or until sauce thickens slightly. Season with salt and pepper to taste.

Carve brisket against the grain and reheat sliced brisket in the sauce when needed.

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