Brisket has been eaten at Jewish celebrations since the 1700s. This One-pan orange-infused melt in your mouth brisket is soaked in history and flavor. Try this tasty recipe on your next party or date night dinner.
Total Time
4hr 20min
5.0
2 Ratings
Author: SideChef
Servings:
8
Ingredients
•
2
lb
Whole Beef Brisket
•
1
tsp
Salt
, divided
•
1
tsp
Ground Black Pepper
, divided
•
2
Tbsp
Olive Oil
•
1
Onion
, chopped
•
2
Carrots
•
3
stalks
Celery
•
4
cloves
Garlic
, minced
•
8
Oranges
, juiced
•
1
cup
Red Wine
•
2
Tbsp
Tomato Paste
•
1
Tbsp
Honey
•
15
Sage Leaves
•
2
tsp
Ground Cumin
•
1
tsp
Crushed Red Pepper Flakes
•
1
Orange
Cooking Instructions
1.
Preheat Oven to 300 degrees F (150 degrees C).
2.
Season Whole Beef Brisket (2 lb) all over with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp).
3.
Into a Dutch Oven over medium-high heat add Olive Oil (2 Tbsp). Add brisket and brown on both sides, about 6 minutes per side.
4.
Remove brisket from pan and set aside. Into the dutch oven add Onion (1), Carrots (2), Celery (3 stalks), and Garlic (4 cloves) and cook for 6-8 minutes, stirring frequently. Once vegetables are browned, season with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp).
5.
Add Oranges (8) and Red Wine (1 cup) and bring to a simmer. Scrape the bottom of the pan for any brown bits.
6.
Add Tomato Paste (2 Tbsp), Honey (1 Tbsp), Sage Leaves (15), Ground Cumin (2 tsp), Crushed Red Pepper Flakes (1 tsp), and Orange (1). Stir to combine.
7.
Return the brisket to the pan, then add water to cover the meat almost all the way.
8.
Cover the pan with aluminum foil. Bake for 4-5 hours until very tender.
9.
When cooked, remove meat from the pan and slice the brisket thinly.
10.
Replace meat in the braising liquid.
11.
Serve immediately or cover and keep warm until ready to serve.
Author's Notes
As this is a longer recipe, the brisket can be made 3-4 days ahead and kept whole or sliced in its braising liquid. When reheating do so gently on the stove or in the oven. This recipe can be scaled up to cook a larger piece of meat but the cooking time will increase by about 30 minutes for every additional half pound.
Nutrition Per Serving
CALORIES
356
FAT
25.0 g
PROTEIN
21.1 g
CARBS
4.8 g
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