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1
Preheat oven to 325F (160C), Gas Mark 3.
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2
In a heavy flameproof casserole or Dutch Oven with lid, heat oil over medium heat.
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3
Add brisket and brown on all sides.
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4
When brisket is brown, pour off all fat and pan juices.
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5
Scatter onion and garlic slices around the brisket.
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6
Season with cinnamon, pepper, ginger, paprika, and orange zest.
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7
Add tomatoes and beef broth.
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8
Bring to a simmer.
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9
Cover and transfer to oven.
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10
Roast until brisket is fork tender, about 2 1/2 to 2 3/4 hours.
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11
Turn meat and baste with pan juices 2 or 3 times during the cooking time.
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12
Transfer brisket to a carving board and keep warm.
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13
Skim off any fat from casserole and place over medium-high heat on top of the stove.
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14
Cook, uncovered, until reduced by half.
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15
Pour the sauce through a sieve, pressing the solids to extract their flavor and to thicken the sauce.
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16
Return strained sauce to casserole; discard solids.
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17
Keep sauce warm.
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18
Peel oranges, removing all white pith.
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19
Thinly slice the oranges and add to the warm sauce.
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20
Heat through.
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21
Slice the brisket across the grain into thin slices.
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22
Place on a heated serving platter and decorate with the sauce.
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23
Serve the rest of the sauce on the side if you have enough.
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24
Sprinkle with ground walnuts.
