Tangy Brisket With Fennel and Herbs
Ingredients
- 1 4–5-lb. piece untrimmed flat-cut beef brisket
- Kosher salt
- Freshly ground black pepper
- 4 Tbsp. vegetable oil, divided
- 1 medium onion, cut through root end into 1"-thick wedges
- 1 large fennel bulb, cut through root end into 1"-thick wedges
- 3 celery stalks, cut into 2" pieces, plus 1 cup leaves
- 1 head of garlic, halved crosswise
- ½ bunch thyme, oregano, or marjoram
- ¾ cup distilled white vinegar
- ¼ cup low-sodium soy sauce or Worcestershire sauce
- 2 cups mixed tender herbs (such as parsley, mint, and/or cilantro)
- ½ lemon
- Crushed red pepper flakes (optional)
- Flaky sea salt
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