Best 7 Beef Brisket With Burgundy Orange Sauce Recipes

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Prepare to tantalize your taste buds with a culinary masterpiece that marries the robust flavors of beef brisket with a luscious burgundy orange sauce. This dish promises an explosion of flavors, where the rich, tender brisket harmonizes perfectly with the tangy sweetness of the burgundy and the zesty brightness of oranges. As you embark on this culinary journey, get ready to indulge in a symphony of flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SIMPLY THE EASIEST BEEF BRISKET



Simply the Easiest Beef Brisket image

Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.

Provided by PMARRIE

Categories     Main Dish Recipes     Roast Recipes

Time 4h10m

Yield 6

Number Of Ingredients 6

1 (3 pound) beef brisket, trimmed of fat
1 medium onion, thinly sliced
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (12 ounce) bottle tomato-based chili sauce
¾ cup packed brown sugar

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
  • Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g

ORANGE-BRAISED BRISKET



Orange-Braised Brisket image

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

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.

BEEF BRISKET WITH BURGUNDY-ORANGE SAUCE



Beef Brisket with Burgundy-Orange Sauce image

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

1 envelope onion soup mix
1 1/2 cups Burgundy wine
1/4 cup water
2 tablespoons flour
1 tablespoon dried basil
2 teaspoons dried thyme
1/3 cup orange marmalade
1 1/2 teaspoons grated orange rind
2 teaspoons sugar
4 cloves garlic, minced
1/4 teaspoon pepper
4 lbs beef brisket
1 lb mushroom, cut into quarters

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.

BRISKET WITH BURGUNDY ORANGE SAUCE



BRISKET WITH BURGUNDY ORANGE SAUCE image

Categories     Soup/Stew     Beef     Roast     Passover     Dinner     Kosher for Passover

Yield 8 servings

Number Of Ingredients 12

1 envelope (about 1 oz.) onion soup mix
1 1/4 cups dry red wine
1/4 cup water
2 tbls flour
1 tbls dried basil
1/3 cup orange maramalade
2 tspns grated orange peel
2 tspns sugar
4 cloves garlic, minced
1/4 to 1/2 tspns pepper to taste
1 (4 pound) brisket of beef, trimmed of as much fat as possible
1 pound mushroooms, cleaned and, if large, cut into halves or quarters.

Steps:

  • Preheat oven to 300 degrees F To make the brisket: In a roaster into which the brisket fits comfortably, stir together soup mix, wine, water and flour until blended. Stir in basil, thyme, marmalade, orange peel, sugar, garlic and pepper. Add brisket, spooning some of the sauce over the top. Cover and bake for 4 hours, basting every hour until tender when pierced with a fork. Remove from the oven and place brisket on a sheet of heavy foil. Pour suce into a bowel, cover and refrigerate. When brisket is cool, wrap in foil and refrigerate. (Brisket and sauce may be refrigerated separately overnight). Remove solidified fat from sauce and discard. Slice brisket thinly against the grain. Overlap slices in a shallow, ovenproof dish that is just large enough to hold them. Pour sauce over meat. (Brisket with sauce may be refrigerated, covered, up to 2 days, or frozen. If this is done, defrost in refrigerator overnight and bring to room temperature before reheating. To Reheat: Preheat oven to 325-350 degrees F. Add mushrooms to meat, basting with sauce. Bake, coverd with foil, for 40 or 50 minutes, basting once, until heated through and muchrooms are tender

BRAISED ORANGE BRISKET



Braised Orange Brisket image

Provided by Food Network Kitchen

Categories     main-dish

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.

BARBEQUED BEEF STEAK WITH ORANGE MARINADE



Barbequed Beef Steak with Orange Marinade image

Sun kissed beef! Choose large oranges that are heavy for their size; these are the juiciest.

Provided by Bobbie

Categories     Main Dish Recipes

Time 6h40m

Yield 4

Number Of Ingredients 4

2 pounds top sirloin, 2 inches thick
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 oranges, juiced

Steps:

  • Make crisscross cuts on surface of meat on both sides, and place in a shallow dish. Reserve 1/2 cup orange juice. Mix remaining orange juice with garlic and ginger. Pour over meat, and marinate in refrigerator for at least 6 hours.
  • Preheat grill for medium heat.
  • Brush grate with oil, and place steak on grill. Cook for 10 to 12 minutes per side, or until done. Remove from grill, and rest for several minutes.
  • Meanwhile, heat reserved orange juice. Slice meat, and transfer to a serving platter. Pour heated orange juice over the meat.

Nutrition Facts : Calories 535 calories, Carbohydrate 10.6 g, Cholesterol 152 mg, Fat 34.2 g, Fiber 2.1 g, Protein 44.3 g, SaturatedFat 13.6 g, Sodium 120.6 mg, Sugar 7.9 g

ORANGE-SPICED BRISKET



Orange-Spiced Brisket image

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

1 fresh beef brisket (3 pounds)
1-1/2 cups orange juice
1 small onion, chopped
1/2 cup chopped dates
1 cinnamon stick (3 inches)
1 garlic clove, minced
1/2 teaspoon ground coriander
1/8 teaspoon ground cloves

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.

Tips:

  • Choose a high-quality beef brisket for the best results. Look for a brisket that is well-marbled with fat, as this will help keep the meat moist and flavorful during cooking.
  • Trim any excess fat from the brisket before cooking. This will help the meat cook more evenly and prevent it from becoming greasy.
  • Season the brisket liberally with salt and pepper before cooking. This will help to enhance the flavor of the meat.
  • Sear the brisket in a hot pan or grill before braising. This will help to create a flavorful crust on the outside of the meat and lock in the juices.
  • Braise the brisket in a flavorful liquid, such as beef broth, red wine, or orange juice. This will help to keep the meat moist and tender during cooking.
  • Cook the brisket until it is fall-apart tender. This will take several hours, so be patient.
  • Once the brisket is cooked, remove it from the braising liquid and let it rest for a few minutes before slicing. This will help the meat retain its juices.
  • Serve the brisket with your favorite sides, such as mashed potatoes, roasted vegetables, or coleslaw.

Conclusion:

Beef brisket is a delicious and versatile cut of meat that can be cooked in a variety of ways. When braised in a flavorful liquid, brisket becomes fall-apart tender and incredibly flavorful. This recipe for Beef Brisket with Burgundy Orange Sauce is a great way to enjoy this classic dish. The combination of red wine, orange juice, and herbs creates a rich and complex sauce that perfectly complements the tender beef. Serve this dish with your favorite sides for a memorable meal.

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