Heat your oven to 150°C/Fan 130°C/Gas 2. Pop the shallots in a heatproof bowl. Cover with boiling water and leave to soak for 10 mins to soften the skins.
Unwrap the brisket, pat it dry with kitchen paper and season all over with salt and pepper. Set an ovenproof casserole dish or a large frying pan over a high heat. Add ½ tbsp olive oil to the dish and carefully place in the brisket. Cook on all sides for 8-10 mins till nicely browned all over.
While the brisket fries, drain the shallots. Slice off the rooty ends and peel off the brown skins. Halve or quarter any larger shallots so they’re all roughly the same size.
Take the brisket off the heat and, if you’re using a frying pan, transfer the meat to a small roasting tin. Arrange the shallots around the meat. Quarter the blood oranges. Tuck them and 2 bay leaves in the casserole dish or roasting tin. Pour in 400ml boiling 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 3½ hrs. Check halfway through and top up with a little water if it’s looking dry. After 3½ hrs take the brisket out of the oven and drizzle over 2 tbsp honey. Pop the lid back on (or re-cover with foil) and set aside to rest in the liquid for 1 hr.
Lift the brisket out of the tin and thinly slice it or finely shred the meat with two forks. Return the meat to the sauce. Squeeze the roasted orange quarters over the brisket to release their juices, then discard them. Pick out the bay leaves. Taste and adjust the seasoning, and gently warm everything through if you need to before serving.