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1
Trim most of the fat from the brisket, leaving only a thin layer.
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2
In a small bowl, combine the salt, garlic powder, onion powder, dill, paprika, and ginger.
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3
Rub the spice mixture over both sides of the brisket.
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4
Wrap the brisket tightly in plastic wrap and refrigerate overnight, or at least for 12 hours.
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5
Preheat the oven to 450F.
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6
Place the brisket on a rack in a large, deep roasting pan.
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7
Spread the ketchup over the top of the brisket.
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8
Roast for 1 hour (you may wish to open a window, as roasting the brisket for this long at that high a temperature could generate some smoke).
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9
The top should appear caramelized when its ready.
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10
Remove the brisket from the oven, transfer it to a baking sheet, and set it aside to rest.
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11
Reduce the oven temperature to 250F.
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12
Add the milk to the drippings in the roasting pan and mix well.
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13
Add the onion, orange, and fish sauce to the pan and mix well.
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14
Place the brisket in the roasting pan with the liquid and cover the pan tightly with foil.
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15
Return the roasting pan to the oven and continue roasting for 2 to 3 hours, until the brisket is fork tender.
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16
Uncover the pan and let the brisket stand in the liquid until it cools to room temperature.
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17
Transfer the brisket to a carving board and discard the liquid.
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18
Slice the brisket against the grain into thin slices.
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19
Serve on a serving platter.
