Brisket with Onions & Orange Wine Sauce
Welcome to Love With Recipes! If you’re searching for a recipe that combines tender, juicy brisket with a delectable orange wine sauce, you’ve come to the right place. This Brisket with Onions & Orange Wine Sauce is not only perfect for special occasions like Hanukkah, but it’s also an impressive dish for any hearty meal. With a rich blend of flavors and a touch of citrus sweetness, this recipe will surely become a family favorite. Let’s dive into the details of this mouthwatering dish!
Ingredients
- 5 lbs beef brisket
- 2 tablespoons flour
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1½ teaspoons black pepper
- ½ teaspoon cayenne pepper
- 1¼ cups dry red wine
- 1½ cups orange marmalade
- ½ cup liquid honey
- 2 large onions, sliced
- 3 cloves garlic, minced
Preparation
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Prepare the Brisket:
- Begin by trimming all but a thin layer of fat from the beef brisket. Place the trimmed brisket in a large roasting pan.
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Season the Brisket:
- In a small bowl, combine the flour, dried basil, dried thyme, salt, black pepper, and cayenne pepper. Rub this seasoning mixture evenly over both sides of the brisket.
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Prepare the Sauce:
- In another bowl, stir together the dry red wine, orange marmalade, liquid honey, sliced onions, and minced garlic. Pour this mixture over the brisket in the roasting pan. Lift the brisket slightly to ensure the sauce flows underneath.
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Bake the Brisket:
- Cover the roasting pan with aluminum foil and place it in a preheated 325°F (163°C) oven. Bake for 4 to 4½ hours, basting every 45 minutes, until the brisket is very tender.
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Cool and Refrigerate:
- Once the brisket is tender, remove it from the oven and let it cool slightly. Cover the roasting pan and refrigerate the brisket for at least 12 hours, up to 24 hours. This allows the flavors to meld and makes slicing easier.
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Prepare for Serving:
- After refrigerating, skim off any solid fat from the surface of the pan juices. Transfer the brisket to a cutting board and slice it thinly across the grain.
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Reheat and Serve:
- If necessary, boil the pan juices on the stovetop until reduced to about 4 cups. Return the sliced brisket to the pan with the reduced juices. Cover and heat in a preheated 325°F (163°C) oven for 1 to 1½ hours, basting occasionally, until the meat is thoroughly heated.
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Garnish and Serve:
- Arrange the hot, sliced brisket on a serving platter and spoon the juices over the top. Serve and enjoy!
Nutritional Information (per serving)
- Calories: 1020.5
- Fat: 75.4 g
- Saturated Fat: 30.3 g
- Cholesterol: 207 mg
- Sodium: 633.1 mg
- Carbohydrates: 26.2 g
- Fiber: 1.4 g
- Sugar: 17.8 g
- Protein: 49.2 g
Tips
- Make-Ahead: This dish is perfect for making ahead of time. The flavors deepen as it sits, making it an excellent choice for holiday meals or large gatherings.
- Slicing: For best results, slice the brisket against the grain to ensure tender, easy-to-chew pieces.
- Sauce Consistency: If the sauce is too thin after reheating, reduce it on the stovetop to your desired consistency before serving.
Enjoy this flavorful Brisket with Onions & Orange Wine Sauce at your next family dinner or holiday celebration. It’s a dish that combines simplicity with sophistication, making it a standout recipe for any occasion.
