Source: dLife

Brisket cooked in a citrus wine broth.

Servings

1 olive oil cooking spray
2 lb whole lean beef brisket , with all fat removed
1 medium onions , chopped
1 medium carrots , cut into 4 pieces
1 medium garlic cloves , chopped
0.12 tsp kosher salt (optional)
1 pinch black pepper
14.5 oz canned unsalted diced tomatoes , drained
1 tbsp Currants, red, fresh
0.25 cup red wine (Kosher for Passover)
0.25 cup fat free unsalted beef broth
2 bay leaves
1 tsp grated orange peel , 4 strips
2 Oranges, navels, fresh, 2 7/8" , pith and zest removed and segmented

1 Preheat oven to 325 degrees F.
2 Coat an oven proof covered roaster with cooking spray.
3 Brown the brisket over high heat.
4 Turn the heat down to medium and add onion, carrot, garlic, salt, pepper, tomatoes, currants, wine, broth, bay leaves, and orange zest.
5 Bring to a simmer and then cover and bake.
6 Baste the meat every half an hour until done, about 2 1/2 hours, depending on the thickness of the brisket.
7 Strain the juices, pushing some solids through the strainer to thicken the sauce.

To serve, slice the meat into thin slices. Place on platter with orange segments and some of the sauce.