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1
Puree 1/4 cup orange juice concentrate, the tomato paste, mustard, chili sauce, sugar, ginger, garlic and five-spice powder in a food processor until smooth.
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2
Season the brisket with salt and pepper and rub with the spice paste.
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3
Place in a resealable plastic bag and refrigerate overnight.
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4
Preheat the oven to 425 degrees F. Heat the vegetable oil in a large ovenproof pot over medium heat.
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5
Sear the brisket until golden, about 7 minutes per side, then transfer to a plate.
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6
Cook the onion in the pot until translucent, about 5 minutes.
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7
Add the leeks, carrots and parsnips, season with salt and pepper and cook until browned, about 8 minutes.
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8
Stir in the remaining 1 1/4 cups orange juice concentrate and the broth, scraping up the browned bits in the pot.
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9
Add the brisket and bring to a simmer.
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10
Cover the pot, transfer to the oven and cook 1 hour, then reduce the heat to 325 degrees F and continue to cook until the meat is fork-tender, about 2 more hours.
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11
Transfer the brisket to a cutting board.
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12
Skim the fat from the sauce, then return the pot to the oven until the sauce thickens slightly, about 30 minutes.
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13
Slice the meat and serve with the sauce and vegetables.
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14
Garnish with scallions.
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15
Photograph by Kana Okada
