ORANGE-BRAISED BRISKET
Orange wedges and triple sec brighten up the braising liquid for this rich beef dish. Serve over Creamy Stone-Ground Grits with Slow Scrambled Eggs and Roasted Tomatoes and Mushrooms for the perfect Make-Ahead Southern Brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 3h45m
Yield Serves 8 to 10
Number Of Ingredients 13
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.
ORANGE-SPICED BRISKET
Give tender beef a festive touch with cinnamon, cloves, coriander and a kiss of sweetness from orange and dates. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place brisket in a 6-qt. slow cooker. In a small bowl, mix remaining ingredients; pour over brisket. Cook, covered, on low 7-9 hours or until tender., Transfer brisket to a platter; keep warm. Discard cinnamon stick. Skim fat from cooking juices. In a blender, cover and process cooking juices until pureed; pour into a small saucepan. Bring to a boil. Cook, uncovered, 13-15 minutes or until thickened, stirring occasionally. Cut beef diagonally across the grain into thin slices; serve with sauce.
Nutrition Facts : Calories 500 calories, Fat 29g fat (11g saturated fat), Cholesterol 136mg cholesterol, Sodium 96mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 40g protein.
ORANGE "JUICY" ROAST BRISKET
Haven't tried it yet but it's here for the future from a cookbook called "Good Yom Tov." I thought the tomato juice was an interesting ingredient here with the orange juice! I added the word "juicy" to the title because of that!
Provided by Oolala
Categories Roast Beef
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1160.8, Fat 90.5, SaturatedFat 36.4, Cholesterol 248.3, Sodium 344.6, Carbohydrate 18.5, Fiber 1.5, Sugar 11.6, Protein 59.2
BRAISED ORANGE BRISKET
Provided by Food Network Kitchen
Categories main-dish
Time 4h20m
Yield 4 servings
Number Of Ingredients 18
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.
BEEF BRISKET WITH BURGUNDY-ORANGE SAUCE
This is the piece of meat you want to make when you want your guests to ooooooh and aaaaaah when you serve it. They'll make even more obscene noises when they start eating. Prep time allows for the meat and sauce to cool.
Provided by Mirj2338
Categories Roast Beef
Time 7h
Yield 8 serving(s)
Number Of Ingredients 13
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.
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