Braised Beef Brisket in Orange Sauce
A braising cut that stays in the oven until it comes apart under a fork, in a citrus, creamy sauce that surprises people. A cheap cut turned into a restaurant dish. Ideal for Sunday lunch with mash or rice.
Low temperature, long time, covered — in that order. The collagen in this cut only turns to gelatine after hours at around 160 °C. Over high heat the protein contracts before that can happen, and the meat comes out dry and tough: exactly what long cooking was supposed to prevent.
The marinade of orange and lemon zest steeps for two hours before the meat goes into the oven.
Ingredients
- 1.25 kg beef brisket or chuck
- 2 oranges (zest and juice)
- 1/2 lemon (zest only)
- 7 tbsp pouring cream
- 1 tsp mustard
- 1 tsp meat seasoning
- 2 tsp salt
- 2 garlic cloves, chopped
- 250 ml white wine (1 cup)
- 1 tsp cornstarch (cornflour)
Method
- 1
Marinade: mix the citrus zests with 4 tablespoons of cream, the mustard, the meat seasoning, the salt and the garlic. Rub the joint all over and leave it for 2 hours in the fridge.
- 2
Put the meat in a roasting dish, add the white wine and cover it — with a lid or with well-sealed aluminium foil. Bake at 160 °C for 2 1/2 to 3 hours. Covered, the steam stays inside, and it is that steam that keeps the meat moist.
- 3
It is ready when a fork goes in without resistance. If it is still firm after 2 1/2 hours, it simply needs more time: leave it longer, but do not raise the temperature.
- 4
Take the meat out and keep it warm. Mix the orange juice with the cornstarch and the remaining 3 tablespoons of cream, and pour it all into the roasting dish over the cooking juices.
- 5
Put the dish on the hob and cook for a few minutes, stirring, until the sauce thickens. Slice the meat and serve it with the sauce over it, alongside mash or rice.