12-oz can frozen orange juice concentrate
6-oz can tomato paste
1/4 C. hot mustard
1/4 C. hot Asian chili sauce
1/4 C. packed dark brown sugar
1 3-inch piece ginger, peeled and roughly chopped
8 cloves garlic
1 T. five spice powder
4 lb beef brisket, lightly trimmed
kosher salt and freshly ground pepper
1 T. vegetable oil
1 large onion, roughly chopped
4 leeks, white parts only, cut into pieces
4 carrots, cut into pieces
4 parsnips, peeled and cut into pieces
4 C. low-sodium chicken broth
chopped scallions, for garnish
1. Puree 1/4 C. orange juice concentrate, tomato paste, mustard, chili sauce, sugar, ginger, garlic and five-spice powder in a food processor until smooth. Season the brisket with salt and pepper and rub with the spice paste. Place in a resealable plastic bag and refrigerate overnight.
2. Preheat the oven to 425. Heat the vegetable oil in a large ovenproof pot over medium heat. Sear the brisket until golden, about 7 min per side, then transfer to a plate. Cook the onion in the pot until translucent, about 5 min. Add the leeks, carrots and parsnips, season with salt and pepper and cook until browned, about 8 minutes. Stir in the remaining 1-1/4 C. orange juice concentrate and broth, scraping up the browned bits in the pot. Add the brisket and bring to a simmer.
4. Cover the pot, transfer to the oven and cook 1 hour, then reduce the heat to 325 and continue to cook until the meat is fork tender, about 2 more hours. Transfer the brisket to a cutting board. Skim the fat from the sauce, then return the pot to the oven until the sauce thickens slightly, about 30 min. Slice the meat and serve with the sauce and vegetables. Garnish with scallions.