- 1kg brisket
- A 400g bag of shallots
- 2 bay leaves
- 2 tbsp honey
- 2 blood oranges
- Sea salt and freshly ground pepper
- A little oil or butter
- An oven proof, lidded casserole dish or a small roasting tin and enough foil to cover with a double layer.
Heat your oven to 150°C/Fan 130°C/Gas 2. Set an ovenproof casserole dish or a large frying pan over a high heat.
Unwrap your brisket and season all over. Add to the hot dish or pan. Cook on all sides till nicely browned all over. Add a little oil to the pan if needed. If using a frying pan, transfer the meat to a small roasting tin.
Pop your shallots in a pan. Cover with boiling water. Leave to soak for 10 mins to soften the skins. Drain. Slice off the rooty ends and peel off the outer layer. Halve or quarter any larger shallots so they’re all roughly the same size.
Arrange the shallots around the meat. Quarter your oranges. Tuck them and 2 bay leaves in the casserole dish or roasting tin. Pour in enough water to cover the oranges and shallots. Cover the tin with a double layer of foil or pop a lid snugly on your casserole dish.
Slide into the centre of the oven. Cook for 3 ½ hours. Check halfway through. Top up with a little water if it’s looking dry. Once cooked, drizzle 2 tbsp honey over everything. Cover. Set aside to rest for 1 hr.
Use a fork or clean hands to shred the meat into the sauce. Squeeze the roasted orange quarters to release their juices, then discard them. Gently warm everything through before serving.
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