Braised Orange Brisket

Name: Braised Orange Brisket
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 4
Cuisine: Jewish
Ingredients: 1 Tbsp five-spice powder; 2 kgs beef brisket, lightly trimmed; 4 carrots, cut into pieces; 59 milliliters hot Asian chili sauce (such as Sriracha); 59 milliliters packed dark brown sugar; 8 cloves garlic; 1 3-inch piece ginger, peeled and roughly chopped; 4 servings Kosher salt and freshly ground pepper; 4 leeks, white parts only, cut into pieces; 946 milliliters low-sodium chicken broth; 59 milliliters hot mustard; 1 large onion, roughly chopped; 1 liters 12-ounce can frozen orange juice concentrate, thawed; 4 parsnips, peeled and cut into pieces; 4 servings Chopped scallions, for garnish; 170 grams tomato paste; 1 Tbsp vegetable oil

Braised Orange Brisket is a gluten free and dairy free main course. One portion of this dish contains about 116g of protein, 41g of fat, and a total of 1732 calories. This recipe serves 4. It will be a hit at your Hanukkah event. Head to the store and pick up garlic, brown sugar, carrots, and a few other things to make it today. To use up the orange juice concentrate you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert. From preparation to the plate, this recipe takes approximately 4 hours and 20 minutes. This recipe is typical of Jewish cuisine.

Instructions

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.

Ingredients you will need

Orange Juice Concentrate

Salt And Pepper

Tomato Paste

Chili Sauce

Spice Paste

Mustard

Garlic

Ginger

Sugar

Dry Seasoning Rub

Equipment you will use

Food Processor

Place in a resealable plastic bag and refrigerate overnight.

Equipment you will use

Ziploc Bags

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Vegetable Oil

Onion

Equipment you will use

Pot

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.

Ingredients you will need

Orange Juice Concentrate

Salt And Pepper

Parsnip

Carrot

Broth

Leek

Equipment you will use

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.

Ingredients you will need

Meat

Equipment you will use

Oven

Pot

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.

Ingredients you will need

Vegetable