BRAISED BRISKET WITH GINGER AND CORIANDER

This recipe is a wonderful example of how ingredients not normally associated with classic French cooking can be used to bring new life to a traditional dish In a flameproof casserole or large Dutch oven, heat the oil over high heat. Add the meat when the oil is hot and brown it, about 3 minutes on each side. Remove the meat. Add the onions and carrots and cook over high heat until they are lightly browned, about 10 minutes. Sprinkle on the flour and cook, stirring occasionally, over medium heat until browned, 3 to 5 minutes. Add the garlic, shallots, and ginger, and stir for 10 seconds before adding all of the remaining ingredients except the potatoes. Return the meat to the casserole, cover, and simmer over medium-low heat until tender, 2½ to 3 hours. This can be done on top of the stove or in a 300°F to 350°F oven. Add the potatoes during the last hour of cooking. If your casserole is too small to hold them, boil or steam them separately. When the meat is tender, discard the bouquet garni. Reserving all of the cooked vegetables, strain the cooking liquid, which will have thickened to form a sauce, through a fine-mesh sieve. Skim to remove all fat. (This recipe can be prepared to this point in advance. Reheat the meat and vegetables before serving.) Slice the brisket and serve it with the potatoes and vegetables. Spoon some of the sauce over all and serve the remaining sauce separately.