Best Orange Braised Brisket Recipes

Braised Orange Brisket image

Provided by Food Network Kitchen

Time 4h20m

Yield 4 servings

Number Of Ingredients 18

1 12-ounce can (11/2 cups) frozen orange juice concentrate, thawed
1 6-ounce can tomato paste
1/4 cup hot mustard
1/4 cup hot Asian chili sauce (such as Sriracha)
1/4 cup packed dark brown sugar
1 3-inch piece ginger, peeled and roughly chopped
8 cloves garlic
1 tablespoon five-spice powder
1 4-pound beef brisket, lightly trimmed
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
1 large onion, roughly chopped
4 leeks, white parts only, cut into pieces
4 carrots, cut into pieces
4 parsnips, peeled and cut into pieces
4 cups low-sodium chicken broth
Chopped scallions, for garnish

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.

Orange-Braised Brisket image

Provided by Martha Stewart

Time 3h45m

Yield Serves 8 to 10

Number Of Ingredients 13

1 beef brisket (4 pounds), preferably second cut
Kosher salt and freshly ground pepper
2 tablespoons safflower oil
1 large white onion, cut into 8 wedges
6 cloves garlic, smashed and peeled
1 tablespoon coriander seeds
5 sprigs oregano
1/2 cup triple sec or other orange-flavored liqueur
1 jalapeno, slit lengthwise, plus more, thinly sliced, for serving
1 cinnamon stick
1/2 orange, cut into 3 wedges, plus more wedges for serving
3 cups low-sodium chicken broth
Tomatillo salsa and chopped cilantro, for serving

Steps:

Preheat oven to 325 degrees. Season brisket generously with salt and pepper. Heat a large, heavy-bottomed pot over medium-high; swirl in 1 tablespoon oil. Add beef and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate; discard fat in pot. Reduce heat to medium; swirl in remaining 1 tablespoon oil. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in coriander and oregano; cook 1 minute. Add triple sec; boil until mostly evaporated, about 30 seconds. Return beef and any juices to pot with jalapeno and cinnamon. Squeeze orange wedges over meat and drop into pot. Add broth; bring to a boil.
Cover pot, transfer to oven, and cook, turning beef every hour, until tender, 3 to 3 1/2 hours. Remove lid and continue braising until liquid is reduced slightly, about 30 minutes.
Remove beef; shred into bite-size pieces. Strain braising liquid; discard solids. With a spoon or a fat separator, remove and discard excess fat. Stir 1 cup braising liquid into shredded meat to moisten. Serve with more braising liquid, tomatillo salsa, and cilantro.