Time: 4 hours 20 minutes
Complexity: easily
Servings: 4

Beef brisket is marinated overnight in a mixture of orange juice, Chinese five-spice powder, hot sauce, and other spices, then roasted in the oven with root vegetables (carrots, parsnips, and leeks) until tender, juicy, and flavorful. Serve thinly sliced ​​with vegetables and the sauce from the same pan.

Ingredients:

• 1 beef brisket weighing 2 kg, lightly trimmed of fat
• 1 can (1.5 cups) frozen orange juice concentrate, thawed
• 1 can (170 g) of tomato paste
• 1/4 cup hot mustard
• 1/4 cup hot Asian chili sauce (such as Sriracha)
• 1/4 cup firmly packed dark brown sugar
• 7 cm ginger root, peeled and coarsely chopped
• 8 cloves of garlic
• 1 tbsp. Five-spice seasoning
• 1 tbsp. vegetable oil
• 1 large onion, coarsely chopped
• 4 leeks, white parts only, cut into pieces
• 4 carrots, cut into pieces
• 4 parsnips, cut into pieces
• 4 cups lightly salted chicken broth
• Chopped green onions, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, leeks, carrot, parsnip root, ginger root, chili sauce, Orange juice, tomato paste, five spice seasoning

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Preparation:

Step 1
• In a food processor, combine 1/4 cup orange juice concentrate, tomato paste, mustard, chili sauce, sugar, ginger, garlic, and five-spice powder until smooth. Season the beef brisket with salt and black pepper and rub with the spice paste. Place in a resealable plastic bag and refrigerate overnight.
Step 2
• Preheat oven to 220°C.
Step 3
• Heat vegetable oil in a large ovenproof skillet over medium heat. Sear the brisket until golden brown, about 7 minutes per side, then transfer to a plate. In the same skillet, sauté the onion until translucent, about 5 minutes. Add the leeks, carrots, and parsnips, season with salt and pepper to taste, and sauté for about 8 minutes more.
Step 4
• Add the remaining 1 1/4 cups orange juice concentrate and broth, scraping up any browned bits from the bottom of the pan. Add the brisket and bring to a simmer.
Step 5
• Cover the pan with a lid, place in the oven and simmer for 1 hour.
Step 6
• Reduce the oven temperature to 325°F (160°C) and continue braising until the meat is tender, about 2 more hours. Transfer the brisket to a cutting board. Skim off any fat from the surface of the sauce, then return the pan to the oven until the sauce thickens slightly, about 30 minutes.
Step 7
• Slice the meat and serve with the sauce and vegetables. Sprinkle with green onions.

Votes: 27