Braised Burgundy-Brisket with Citrus Medley Sauce
Indulge in the rich, savory allure of our Braised Burgundy-Brisket with Citrus Medley Sauce, a dish that transforms a simple gathering into a gourmet feast. This succulent beef brisket is slowly braised to perfection, enveloped in a luscious sauce infused with the bold flavors of Burgundy wine and the zesty notes of orange marmalade and fresh orange zest. The fusion of herbs and spices heightens the taste, creating an unforgettable experience for your taste buds. Serve it to your guests, and watch their expressions shift from surprise to delight as they savor each tender bite. Ideal for special occasions or family dinners, this recipe will undoubtedly become a cherished favorite.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
onion soup mix
1 envelope (none)
Burgundy wine
1 1/2 cups (none)
water
1/4 cup (none)
flour
2 tablespoons (none)
dried basil
1 tablespoon (none)
dried thyme
2 teaspoons (none)
orange marmalade
1/3 cup (none)
grated orange rind
1 1/2 teaspoons (grate the rind of an orange)
sugar
2 teaspoons (none)
garlic, minced
4 cloves (minced)
black pepper
1/4 teaspoon (ground)
beef brisket
4 lbs (none)
mushrooms, cut into quarters
1 lb (cut into quarters)
Instructions
1
1. Preheat your oven to 300°F (150°C).
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2. In a large roaster, combine the onion soup mix, Burgundy wine, water, and flour, stirring until completely blended.
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3. Add the dried basil, dried thyme, orange marmalade, grated orange rind, sugar, minced garlic, and black pepper to the mixture. Stir well to combine.
4
4. Place the brisket in the roaster, spooning some of the sauce over the top, and scatter the quartered mushrooms evenly around the brisket.
5
5. Cover the roaster tightly with a lid or aluminum foil and bake in the preheated oven for 4 hours, basting the brisket every hour with the sauce. Check for tenderness with a fork; the brisket should be very tender.
6
6. If the sauce begins to bubble too aggressively, lower the oven temperature to 275°F (135°C).
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7. Once cooked, remove the brisket from the oven and transfer it onto a sheet of heavy-duty aluminum foil.
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8. Carefully pour the sauce into a bowl, cover it, and refrigerate for later use.
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9. Allow the brisket to cool before wrapping it tightly in foil and also refrigerating it.
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10. After a few hours or overnight, remove the solidified fat from the top of the sauce and discard it.
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11. Slice the brisket thinly against the grain, and arrange the slices in a shallow ovenproof dish that fits snugly.
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12. Pour the chilled sauce over the sliced brisket and heat in the oven until hot and bubbly, about 20-30 minutes.
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13. Serve to your guests, savoring their expressions of gratitude as they enjoy this delightful dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Braised Burgundy-Brisket?
It is a savory beef dish where brisket is slowly cooked in a sauce of Burgundy wine, orange marmalade, and herbs.
What is the recommended oven temperature?
The brisket should be baked at 300 degrees Fahrenheit (150 degrees Celsius).
How long does the brisket need to cook?
The recipe requires approximately 4 hours of baking time until the meat is very tender.
What should I do if the sauce bubbles too much?
If the sauce bubbles too aggressively, lower the oven temperature to 275 degrees Fahrenheit (135 degrees Celsius).
What type of wine is used in the sauce?
The recipe calls for 1.5 cups of Burgundy wine.
How do I prepare the sauce base?
Combine onion soup mix, Burgundy wine, water, and flour in a large roaster and stir until blended.
What herbs are used for seasoning?
The dish is seasoned with dried basil and dried thyme.
What gives the sauce its citrus flavor?
The citrus notes come from orange marmalade and grated orange rind.
How much beef brisket is needed?
This recipe is designed for a 4-pound beef brisket.
Are there vegetables cooked with the meat?
Yes, one pound of quartered mushrooms is scattered around the brisket during the braising process.
How often should the brisket be basted?
The brisket should be basted with the sauce every hour during the baking period.
Should the roaster be covered while baking?
Yes, cover the roaster tightly with a lid or aluminum foil to retain moisture.
How do I handle the sauce after cooking?
Pour the sauce into a bowl, cover it, and refrigerate it so the fat can be easily removed later.
Why should I refrigerate the meat before slicing?
Cooling and refrigerating the brisket makes it much easier to slice thinly against the grain without it falling apart.
How do I remove the fat from the sauce?
After refrigerating the sauce for a few hours or overnight, the fat will solidify at the top and can be discarded.
What is the best way to slice the brisket?
The brisket should be sliced thinly against the grain for maximum tenderness.
How do I reheat the brisket for serving?
Arrange the cold slices in an ovenproof dish, pour the chilled sauce over them, and heat for 20-30 minutes until bubbly.
Does the recipe use garlic?
Yes, the sauce includes 4 minced cloves of garlic.
Is sugar added to the sauce?
Yes, 2 teaspoons of sugar are added to balance the flavors.
What amount of flour is required?
Two tablespoons of flour are used to help thicken the braising liquid.
Can I use fresh orange rind?
Yes, the recipe specifies using 1.5 teaspoons of grated orange rind.
How much water is added to the wine?
The recipe uses 1/4 cup of water.
Is there pepper in this recipe?
Yes, it includes 1/4 teaspoon of ground black pepper.
What size should the mushrooms be?
The mushrooms should be cut into quarters.
What type of soup mix is needed?
One envelope of onion soup mix is used as a primary flavoring agent.
What type of dish is best for reheating?
A shallow ovenproof dish that fits the sliced brisket snugly is recommended.
Is the brisket seared before baking?
No, this recipe involves placing the brisket directly into the prepared sauce mixture for braising.
How many servings does this provide?
While not specified, a 4-pound brisket typically serves 6 to 8 people.
What is the first step of the recipe?
The first step is to preheat your oven to 300 degrees Fahrenheit.
Can I use orange juice instead of marmalade?
The recipe specifically calls for marmalade to provide both sweetness and texture to the sauce.