Brisket With Burgundy Orange Sauce Recipes

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.

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.

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.