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November 11, 2015


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Roasts ›  



Orange Balsamic Brisket

This simple brisket recipe is a favorite in our home. It is easy to prepare, delicious, and can feed the whole family.
Orange Balsamic Brisket Recipe


1 - Buffalo Brisket
¼ - cup balsamic vinegar
¼ - cup Worcestershire Sauce
¼ - cup olive oil
¼ - cup brown sugar
1 - tablespoon liquid smoke
1 - tablespoon garlic powder
½ - tablespoon black pepper
½ - tablespoon salt
1 - small sweet onion, quartered
1 - orange, peeled
1/2 - cup water
5 - ounces of orange marmalade *more if you prefer sweeter


1)   Rinse Buffalo Brisket and pat dry. Place in a glass dish or gallon size baggie.
2)   Mix remaining ingredients in a blender and flash pulse until fully incorporated.
3)   Pour marinade over Buffalo Brisket and rotate brisket to coat.  Cover or seal and marinade for 4 to 24 hours. Removing from refrigeration 2 hours prior to cooking.
4)   Preheat oven to 500 degrees.
5)   Place two sheets of heavy foil one on top of the other, on a work surface and curl edges.
6)   Remove Buffalo Brisket from marinade and place on foil. Pour marinade and 1/2 cup water over the brisket. Seal foil tightly and place foil on a baking sheet for support.
7)   Place brisket in hot preheated oven and cook for 15 minutes. Reduce heat to 375 and continue to steam for another 2 to 2.5 hours. Flip the foil wrapped brisket over once during the cooking process. 
8)   Remove brisket from the oven and rest in foil for 15 minutes.
9)   Open foil and place brisket on cutting board and carve as desired.
10) Place the reserved juices in a sauce pan over medium high heat and add the orange marmalade, whisking to incorporate. Heat until bubbly and pour over the brisket. 

Serve with slabs of sautéed grilled sweet onions. Enjoy.



July 02, 2016

Jill, ALL of your recipes sound delicious!!! I’m new to SD and new to Buffalo meat. It is delicious. Twice I have prepared the Sirloin Roast using the online recipe from package. Always sharing with friends. Now they also buy buffalo.
Concerning Orange Balsamic Brisket…I have no grill and wanted your opinion on cooking in oven. Perhaps 500• preheat. Lower to 375• cook 4 hours (similar to Sirloin Roast). All suggestions welcome. You are the “Master Chef”

Jill O'Brien

July 06, 2016

Hi Jeanna. Thank you for your support and nice comments! Cooking in the oven would work just fine and as you have suggested, only I might drop my heat to 325 as oven’s are more insulated than grills. Enjoy!


July 15, 2016

Does this recipe call for a 3 or 6 lbs brisket? Is the desired internal temperature 200 deg?

Kathy Day

October 31, 2016

Hey Jill,
Any advice on cooking your buffalo brisket in a crock pot? Preparing it for company that I’ve never cooked for, so don’t want to mess it up! :)

Jill O'Brien

November 01, 2016

Hi Kathy. I would prepare marinade as listed and add a cup of water or apple cider vinegar. Instead of marinading it, I would slow cook it in the crock pot. I’ve never met a crock pot that heated the same, so based on your experience adjust your cooking time. My guess would be low, around 175* for 6 to 8 hours, or at a higher temp for less hours. The roast used is a 3 lb. roast. Happy cooking. jill


September 23, 2017

It turned out delicious. Follwed recipe mostly except used small roasting pan in oven. Did not use liquid smoke. Marinated 12 hrs in fridge and then room temp 2 hrs, 500 F for 15 min, 325 F for 4 hrs. It was probably done well before. Added another onion cut in1/8 ths in pan at 3.5hrs. Top corner or brisket brcame more dry and black but my husband liked that aspect. I forgot to turn roast partway and slso did not use aluminum foil way as in posted recipe so thay is probably why top became dry and black. However that also tasted good but rest of it was juicy and decicious. Shedded with fork and mixed with the marmalade sauce and was even better a day later.

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