Spice-Braised Brisket with Shallots and Tangerines / Jill Silverman Hough

Name: Spice-Braised Brisket with Shallots and Tangerines / Jill Silverman Hough
Ingredients: 2 teaspoons Chinese five-spice powder (see notes); 2 teaspoons coarse kosher salt; 1 teaspoon freshly ground pepper; One 3-pound flat-cut beef brisket; 6 to 8 shallots, cut into 1/4-inch slices (you should have 1 1/2 cups); 4 small seedless tangerines or mandarins, halved and cut into 1/4-inch slices (peel on) (see notes); One 750ml bottle fruity dry red wine; 3 tablespoons all-purpose flour; 2 tablespoons balsamic vinegar

jillhough.com

Chinese five-spice powder adds subtle exotic flavor to this Spice-Braised Brisket, while sweet-tart tangerines balance the meat's richness.

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Ingredients

2 teaspoons Chinese five-spice powder (see notes)
2 teaspoons coarse kosher salt
1 teaspoon freshly ground pepper
One 3-pound flat-cut beef brisket
6 to 8 shallots, cut into 1/4-inch slices (you should have 1 1/2 cups)
4 small seedless tangerines or mandarins, halved and cut into 1/4-inch slices (peel on) (see notes)
One 750ml bottle fruity dry red wine
3 tablespoons all-purpose flour
2 tablespoons balsamic vinegar