Brined Brisket – Rachael Ray

Ingredients

• One 5-pound well-trimmed brisket
• 3 quarts plus 1 cup water, divided
• 2 bay leaves
• 1 orange, sliced
• ¼ cup Worcestershire sauce
• 1 bunch parsley, roughly chopped
• Freshly grated black pepper
• ½ cup Kosher salt
• 2 tablespoons olive oil
• 4 tablespoons butter or olive oil
• 4 large onions, sliced
• 3 tablespoons fresh thyme
• 3 cups chicken stock
• 8 whole medium carrots, peeled
• Zest of 1 orange
• 1 cup fresh flat-leaf parsley tops
• 1 cup carrot tops
• ¼ cup almonds, toasted