Best Brisket With Burgundy Orange Sauce Recipes

BEEF BRISKET WITH BURGUNDY-ORANGE SAUCE

Steps:

• Preheat the oven to 300 degrees F.
• In a roaster into which the brisket fits comfortably, stir together the soup mix, wine, water and flour until blended.
• Stir in the basil, thyme, marmalade, orange peel, sugar, garlic and pepper.
• Add the brisket, spooning some of the sauce over the top and distributing the mushrooms evenly around the brisket.
• Cover and bake for 4 hours, basting every hour, until tender when pierced with a fork.
• If the sauce bubbles too rapidly, reduce the oven temperature to 275 degrees.
• Remove from the oven and place the brisket on a sheet of heavy foil.
• Pour the sauce into a bowl, cover, and refrigerate.
• When the brisket is cool, wrap in foil and refrigerate.
• Remove solidified fat from the sauce and discard.
• Slice the brisket thinly against the grain.
• Overlap slices in a shallow, ovenproof dish that is just large enough to hold them.
• Pour the sauce over the meat and heat in the oven until hot and bubbly.
• Serve to thankful guests.

BRAISED ORANGE BRISKET

Steps:

• 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. Season the brisket with salt and pepper and rub with the spice paste. Place in a resealable plastic bag and refrigerate overnight.
• Preheat the oven to 425 degrees F. Heat the vegetable oil in a large ovenproof pot over medium heat. Sear the brisket until golden, about 7 minutes per side, then transfer to a plate. Cook the onion in the pot until translucent, about 5 minutes. Add the leeks, carrots and parsnips, season with salt and pepper and cook until browned, about 8 minutes. Stir in the remaining 1 1/4 cups orange juice concentrate and the broth, scraping up the browned bits in the pot. Add the brisket and bring to a simmer.
• 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. Transfer the brisket to a cutting board. Skim the fat from the sauce, then return the pot to the oven until the sauce thickens slightly, about 30 minutes. Slice the meat and serve with the sauce and vegetables. Garnish with scallions.

SCOTT'S BEEF BRISKET

Steps:

• Combine dry seasonings, cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola & Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight. Drain meat; discard marinade. Rub seasoning mix over brisket; place in a large shallow roasting pan. Combine vinegar, butter & soy sauce; pour over meat. Cover and bake for 2 hours at 325; basting occasionally. Drain drippings. Pour barbecue sauce over meat. Cover and bake for 1 hour or until the meat is tender. Remove meat from pan; let stand 15 minutes before slicing. Serve with additional barbecue sauce if desired.

OVEN-BAKED BRISKET

Steps:

• Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.

CLASSIC BRAISED BRISKET

Steps:

• Preheat the oven to 325 degrees F.
• Pat the brisket dry and sprinkle liberally on both sides with salt and pepper. Heat a roasting pan over 2 burners on medium-high heat. Add the oil and heat until hot. Sear the meat, fat-side down, until golden brown, about 10 minutes. Carefully flip and sear on the second side until golden brown, 7 to 8 minutes. Remove the brisket to a platter or baking sheet. Remove all but 2 tablespoons of fat from the pan.
• Add the sweet onions to the pan and cook, scraping the bottom, until just starting to brown, 4 to 5 minutes. Add the wine and cook until reduced by about a third, about 4 minutes. Add the chicken broth, garlic cloves and thyme. Return the brisket and any juices to the pan, cover tightly with foil, transfer to the oven and cook for 3 hours.
• After 3 hours, check to make sure there is still liquid in the pan. If not, add another cup of chicken broth. Re-cover tightly with the foil and cook for another 1 1/2 hours.
• Arrange the pearl onions and leeks around the meat, re-cover with the foil and cook until the meat is very tender, 1 to 1 1/2 more hours. Carefully remove the meat to a platter.
• Stir the honey into the roasting pan, place the pan over 2 burners on medium heat and reduce the liquid by about a third, 6 to 10 minutes. Discard the thyme sprigs. Spoon off any oil from the sauce. Season with salt and pepper. At this point you can serve the brisket or refrigerate overnight (see below).
• Toss the parsley, mint, scallions and shallots with the vinegar in a bowl and season with salt and pepper.
• Spoon some of the sauce with the sweet onions, leeks and pearl onions onto a large platter. Cut the brisket across the grain into thin slices and lay them on top of the sauce. Spoon over more of the sauce and mixed onions and top with the parsley mixture. Serve the remaining sauce and onions on the side
• Make Ahead: You can refrigerating the brisket overnight before serving. Remove the sweet onions, pearl onions and leeks from the sauce and refrigerate separately. The fat will harden as the brisket and sauce chill, making it easy to spoon out. To serve, remove the brisket to a cutting board while cold. Thinly slice and return to the sauce along with the mixed onions. Cover and reheat in a 325 degree F-oven for about 45 minutes.

ORANGE "JUICY" ROAST BRISKET

Steps:

• Place the sliced onions in the bottom of a roasting pan. Place the meat, fat side up on top of the onions in the pan.
• Mix the sauce in a bowl by combining the orange juice, tomato juice, red wine and sugar; pour over the meat.
• Add the salt, pepper and garlic to taste.
• Bake, covered, at 325 degrees F. for 2 1/2 hours. Meat can be turned once if you like. Raise heat to 350 degrees F. and uncover the meat. Continue baking for another hour or until thoroughly cooked and tender.
• Can be sliced and reheated.