Burgundy-Orange Braised Beef Brisket
Rich, wine-braised beef brisket with Burgundy wine and bright orange marmalade creates a complex, slightly sweet-savory sauce studded with mushrooms. The long, low oven braise renders the meat tender while allowing flavors to meld. This is a make-ahead dinner party centerpiece ideal for autumn and winter entertaining. The recipe's two-stage cooking method separates braising from final reheating, making it practical for advance preparation.
Ingredients
- 1 envelope onion soup mix
- 1 ½ cups Burgundy winered wine blend or Pinot Noir1:1red-wine
neutral substitute maintains acidity and tannins
- ¼ cup water
- 2 tablespoons all-purpose flour
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
- ⅓ cup orange marmalade
- 1 ½ teaspoons grated orange rind
- 2 teaspoons sugar
- 4 cloves garlic, minced
- ¼ teaspoon black pepper
- 4 lbs beef brisketbeef chuck roast1:1beef-cut
slightly faster cooking, similar braising result
- 1 lb mushrooms, cut into quarters
Instructions
- 1
Preheat oven to 300F.
- 2
In a roaster, whisk together onion soup mix, Burgundy, water and flour until smooth.
- 3
Stir in basil, thyme, marmalade, orange rind, sugar, garlic and pepper.
- 4
Place brisket in roaster, spoon sauce over top, distribute mushrooms around meat.
- 5
Cover and bake, basting every hour, until fork-tender.
- 6
If sauce bubbles too vigorously, reduce oven to 275F.
- 7
Transfer brisket to foil sheet.
- 8
Pour sauce into bowl, cover and refrigerate.
- 9
Once cool, wrap brisket in foil and refrigerate.
- 10
Remove solidified fat from sauce and discard.
- 11
Slice brisket thinly against the grain.
- 12
Overlap slices in shallow ovenproof dish.
- 13
Pour sauce over meat.
- 14
Heat in oven until hot and bubbly.
Tips
Make-ahead advantage: prepare up to 2 days before. Braise, cool completely, refrigerate separately. Reheating allows flavors to deepen and makes fat removal easier.
Slice against the grain after cooling when meat is firmer and slices cleaner, ensuring tender bites rather than stringy pieces.
Good to Know
Refrigerate brisket and sauce separately up to 3 days. Fat solidifies on surface for easy removal. Slice and reassemble before reheating.
Braise completely 1-2 days ahead. Cool, wrap brisket and sauce separately, refrigerate. Reheat gently at 350F until hot.
Arrange sliced brisket on platter, pour warm sauce over top. Serve with crusty bread, egg noodles or potatoes to soak sauce.
Common Mistakes
Do not skip basting every hour to avoid dry exterior meat and uneven sauce coating.
Do not slice while hot to avoid torn, stringy slices; cool completely first.
Do not skip fat removal step to avoid greasy, heavy sauce mouthfeel.
Substitutions
neutral substitute maintains acidity and tannins
FAQ
Can I make this in a slow cooker?
Yes. Layer ingredients in slow cooker on low for 8-10 hours. Skip basting. Proceed with cooling, fat removal and reheating as written. Mushrooms may soften more; add them in final hour if preferred firmer texture.
What if my sauce is too thin after braising?
Strain sauce into saucepan, bring to simmer on stovetop. Mix 1 tablespoon cornstarch with 2 tablespoons water, whisk into sauce until thickened, about 2 minutes. Cool before refrigerating.
How long can I keep the finished dish?
Refrigerated, 3-4 days in airtight container. Freezes up to 3 months. Thaw overnight in fridge, reheat gently at 350F until hot, about 30 minutes covered.