Orange Juicy Roast Brisket
Infuse your dinner table with bold, citrusy flavors with this tender and succulent Orange Juicy Roast Brisket. This recipe combines the rich, hearty taste of slow-cooked beef brisket with the refreshing tang of orange juice, a touch of honey sweetness, and a savory blend of soy sauce, garlic, and spices like paprika and thyme. Seared to perfection and braised in a fragrant orange-infused broth, this brisket becomes melt-in-your-mouth tender after hours of gentle roasting. Finished with a sprinkle of fresh parsley and served with its own luscious pan juices, this dish is a perfect showstopper for family gatherings or special occasions. With just 20 minutes of prep time, this comforting and flavorful brisket is as easy to make as it is impressive. Serve it with roasted vegetables or creamy mashed potatoes for a complete, unforgettable feast!
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 cups orange juice
- 1 cup low-sodium beef broth
- 0.25 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 onion, thinly sliced
- 1 teaspoon orange zest
- 1 teaspoon ground paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef brisket dry with paper towels and season it generously with kosher salt and ground black pepper.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the brisket on both sides until browned, about 3-4 minutes per side. Remove the brisket and set it aside.
In the same pot, add the sliced onion and minced garlic. Sauté for 2-3 minutes until fragrant and slightly softened.
Stir in the paprika, dried thyme, and orange zest, allowing the spices to toast for 30 seconds.
Pour in the orange juice, beef broth, soy sauce, and honey, scraping the bottom of the pot to deglaze and lift any browned bits.
Return the seared brisket to the pot, ensuring it is partially submerged in the liquid. Bring the liquid to a gentle simmer.
Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
Roast the brisket for 3-3.5 hours, basting it with the juices every hour. The brisket is done when it is fork-tender.
Remove the pot from the oven and let the brisket rest in the juices for 15-20 minutes before slicing.
Slice the brisket against the grain into thin slices. Serve with the pan juices spooned over the top and a sprinkle of fresh parsley for garnish.
Nutrition Facts
Calories |
4920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.8 g | 319% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 9885 mg | 430% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 79.2 g | ||
| Protein | 547.7 g | 1095% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 316 mg | 24% | |
| Iron | 52.9 mg | 294% | |
| Potassium | 6699 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
