A recipe from Jose Chapman from Slow Food Orange
Season beef with salt and pepper and brown in a braising pot – deglaze with red wine.
Rub brisket with quatre epices (4 spice consisting of pepper, cloves, nutmeg and cinnamon).
Place in a well-sealed pot with diced onion, carrot, and celery with whole garlic cloves and one star anise.
Cover with beef stock, bring to a simmer and remove to oven for 3 to 4 hours or more.
Cool and refrigerate – remove fat that has set and shred meat.
Return to oven with fresh root vegetables and cook further until vegetables are done.
Serve with crostini and mustard aioli.
- 1 tabs. English mustard
- 2 egg yolks
- Lemon Juice
- 1 1/2 cups oil
Process mustard egg yolks and lemon juice and with motor running slowly add the oil until the mixture emulsifies.