Best 6 Brisket With Burgundy Orange Sauce Recipes

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Indulge in a culinary masterpiece with our delectable Brisket with Burgundy Orange Sauce. This classic dish is a symphony of flavors, showcasing the tender, succulent texture of slow-cooked brisket paired with a rich, aromatic sauce. Crafted with Burgundy wine, orange zest, and a touch of sweetness, this sauce elevates the brisket to a new level of sophistication.

Our comprehensive guide provides two irresistible variations of this dish. The first recipe offers a traditional approach, simmering the brisket in a flavorful broth until fall-apart tender. The second recipe introduces a modern twist, utilizing a pressure cooker to achieve perfectly cooked brisket in a fraction of the time. Both methods yield tender, juicy brisket that effortlessly melts in your mouth.

Accompanying the brisket are two tantalizing sauces. The classic Burgundy Orange Sauce, with its deep, fruity flavor, perfectly complements the richness of the meat. For those seeking a bolder experience, the Spicy Burgundy Orange Sauce adds a fiery kick, elevating the dish to new heights.

Whether you prefer the traditional slow-cooked method or the convenience of a pressure cooker, our recipes guarantee a restaurant-quality brisket that will impress your family and friends. Prepare to savor every bite of this extraordinary dish, where the tender brisket and flavorful sauces create an unforgettable culinary experience.

Here are our top 6 tried and tested recipes!

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.

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.

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.

MELT IN YOUR MOUTH BEEF BRISKET



Melt in Your Mouth Beef Brisket image

This recipe produces the most wonderful tasting tender brisket with lots of flavor! Prep time is marinating time. Plan ahead, this brisket needs to marinate in the fridge overnight.

Provided by Kittencalrecipezazz

Categories     Roast Beef

Time P1DT5h

Yield 1 brisket

Number Of Ingredients 9

1 (5 lb) beef brisket
salt and pepper
2 -3 cups prepared smokey barbecue sauce (can use more, bottled or homemade)
2 tablespoons fresh minced garlic
4 -5 large onions, sliced thinly
2 (10 3/4 ounce) cans onion soup, undiluted
2 cups dry red wine
1 cup ketchup
1 cup brown sugar, packed

Steps:

  • In a large roaster, season brisket with salt and pepper.
  • Cover bottom of roasting pan with sliced onions.
  • Lay brisket on top of onions in roaster.
  • In a bowl, mix the prepared BBQ sauce with minced garlic.
  • In the roaster with the onions, pour the BBQ sauce all over brisket, making sure that brisket is coated well on all sides.
  • Cover with foil; refrigerate for 24 hours.
  • Remove from fridge.
  • In a bowl, mix together wine, ketchup, brown sugar and soup.
  • Pour over brisket; mix slightly to combine with BBQ sauce.
  • Cover tightly with foil.
  • Bake at 350 degrees for 4-1/2- 5 hours, or until brisket if fork-tender.
  • Remove from oven; let stand 20 minutes before slicing.
  • Slice thinly against the grain; serve with remaining sauce.

ORANGE "JUICY" ROAST BRISKET



Orange

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

3 -5 lbs beef brisket
3 medium onions, sliced
1 cup orange juice
3/4 cup tomato juice
1/2 cup red wine
1 teaspoon sugar
salt
pepper
garlic powder

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

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.

Tips for Making a Delicious Brisket with Burgundy Orange Sauce:

- To achieve fall-apart tender brisket, slow-cook it in liquid for an extended period. Braising is a recommended method, allowing the meat to simmer gently in flavorful broth. - Enhance the flavor profile by opting for a well-marbled brisket, as the fat content contributes to juiciness and richness. - Elevate the taste of your brisket by using a flavorful liquid for braising, such as Burgundy wine, orange juice, and beef broth. The combination of these liquids creates a complex and enticing sauce. - Don't be afraid to experiment with seasonings and spices to create a unique flavor profile. Common choices include garlic, onion, thyme, bay leaves, and Worcestershire sauce. - Patience is key when cooking brisket. Allow it to braise for at least 3 hours, or even longer if desired, to achieve optimal tenderness. - Once the brisket is cooked, resist the urge to slice it immediately. Let it rest for at least 15 minutes, covered, to allow the juices to redistribute, resulting in more flavorful and succulent meat.

Conclusion:

By following these tips and the detailed instructions provided in the recipe, you can create a mouthwatering and delectable brisket with Burgundy orange sauce that will impress your family and friends. The combination of tender meat, rich sauce, and vibrant flavors will make this dish a memorable culinary experience. Whether you're a seasoned home cook or a novice in the kitchen, this recipe is sure to become a favorite in your collection.

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