d a v e a n d r a c h e l s r e c i p e s

Brisket of beef with orange 

By Dave · Dinners · 20th August 2010 Brisket is a great cut of beef and very easy to cook right. The orange adds a nice zing to the dish.

Ingredients

  • A little oil or beef dripping
  • Beef brisket
  • 12 small carrots
  • 4 small red onions - chopped in half
  • 8 charlotte potatoes - chopped in half lengthways
  • Half a bottle of red wine
  • 3 tablespoons dark soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons rosemary leaves
  • Zest of 2 oranges
  • 1 tablespoon horseradish
  • 2 tablespoons grain mustard
  • Sea salt and ground black pepper

Method

  1. Brown the brisket in a heavy casserole pan over a high heat for 10 minutes or so
  2. Transfer the brisket to a plate
  3. Add the carrots and onions and brown for a few minutes, then remove from the pan
  4. Add the potatoes, cut side down, and fry until golden, then remove from the pan
  5. Pour over the red wine and sugar
  6. Boil for five minutes until reduced by two thirds
  7. Add all the vegetables and put the beef on top
  8. Sprinkle over half of the chopped rosemary and half the orange zest
  9. Cook at 140C for 3.5 hours, leaving the lid slightly ajar
  10. Mix the horseradish with half the mustard; spread this over the fatty side of the beef and then cook for a further 30 minutes
  11. Remove from the oven and transfer the beef and vegetables to a plate to keep warm
  12. Simmer and reduce the cooking liquids until a suitable gravy consistency, adding in the rest of the chopped rosemary and orange zest
  13. Season with salt and pepper