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.
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.
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.
MANDARIN ORANGE SAUCE
A quick and easy sauce to serve with a scoop of ice cream, a piece of sponge cake or fruit cake, or cheesecake. Also good over pancakes, french toast, or crepes. Garnish with a dollop of whipped cream and a maraschino cherry if you like. Use fresh peaches in place of the oranges or use canned peaches with some of the juice. You can serve individual servings in wide-mouth wine glasses for pretty presentation. A great last minute dessert. I keep an angel food cake in the freezer and a couple cans of mandarin oranges in the pantry for this dessert for unexpected company.
Provided by foodtvfan
Categories Dessert
Time 25m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Stir the sugar and cornstarch together in heavy-bottom saucepan.
- Drain the mandarin oranges over a 2-cup measuring cup. Add water up to the 1-1/3 cup mark.
- Add liquid mixture to sugar and cornstarch in saucepan. Stir over medium heat until thickened. Remove from heat.
- Add the butter and one half of the can of undiluted orange juice. (Make the rest into orange juice for drinking).
- Add the mandarin oranges and stir gently.
- Heat gently over low heat for a couple of minutes, if desired, stirring occasionally.
Nutrition Facts : Calories 715.5, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 90.3, Carbohydrate 153, Fiber 4.1, Sugar 136.5, Protein 4.8
BEEF BRISKET WITH SPICY MUSTARD SAUCE
Make and share this Beef Brisket With Spicy Mustard Sauce recipe from Food.com.
Provided by ratherbeswimmin
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Remove excess fat from brisket; place in a non aluminum baking pan.
- Combine the next 8 ingredients in a bowl; pour over brisket.
- Cover and marinate 4-5 hours or overnight, turning once.
- Remove brisket from refrigerator 1 hour before roasting.
- Preheat oven to 350°F.
- Roast in marinade, covered, for 2 hours, basting several times.
- Place onion rings on top of brisket and baste again.
- Roast, covered, until meat is tender, about 1 hour longer.
- Make mustard sauce: In a small bowl, stir the sugar with the vinegar until sugar is dissolved.
- Stir in remaining ingredients and mix well.
- Cover and chill; serve at room temperature.
- Remove brisket from pan and let stand 10 minutes before carving.
- Slice brisket thinly across the grain and serve immediately with Spicy Mustard Sauce.
Nutrition Facts : Calories 998.5, Fat 82.7, SaturatedFat 32.6, Cholesterol 220.9, Sodium 913.5, Carbohydrate 7.2, Fiber 1.2, Sugar 4.2, Protein 53.4
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