Orange Glazed Brisket
Orange Glazed Buffalo Brisket
6 to 8
2 hours 5 minutes
I love this recipe for spring and early summer. It's easy to prepare and the results are delicious.
1 – 3 pound Buffalo Brisket
¼ – cup balsamic vinegar
¼ – cup Worcestershire Sauce
¼ – cup brown sugar
2 – tablespoons olive oil
1 – tablespoon liquid smoke
1 – tablespoon garlic powder
½ – tablespoon black pepper
½ – tablespoon salt
1 – small sweet onion, quartered
1 – orange, peeled
½ to 1 cup orange marmalade, for the glaze
1 - orange, cut into wedges for garnish
Rinse the buffalo brisket and pat dry with paper towels. Place the brisket in a glass dish or gallon size baggie.
Mix the remaining ingredients, except for the marmalade, in a blender and flash pulse until fully incorporated. Pour the marinade over the brisket and rotate the brisket to coat. Cover or seal the brisket and marinade for 4 to 24 hours.
Remove the brisket from the refrigerator 2 hours prior to cooking. Place two sheets of heavy foil one on top of the other, on a work surface and curl the foil edges, making a dish like shape. Remove the Buffalo Brisket from the marinade and place on the foil. Pour the marinade over the brisket, and seal the foil tightly. Place the foil sealed brisket in a baking pan.
Pre-heat your oven to 375°. Place the sealed roast in the oven on the middle rack and braise for 2.5 hours.
Remove the brisket from the oven and allow it to rest in the foil for 15 minutes. Open the foil and place the brisket on the cutting board and carve as desired.
Pour the pan juices into a sauce pan and place on the stove top over medium high heat. Bring to a light boil, then whisk in the orange marmalade. Pour the orange glaze over the carved brisket and accompany with slabs of grilled sweet onions.