Orange Glazed Brisket
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The slightly sweet citrus flavors complement our grassy bison meat perfectly. A favorite dish for late winter and spring, when citrus is in abundance.
Ingredients
-
1 – 3 lb. 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 – cup orange juice
- 1 – orange, zested and then peeled, with membrane and seeds removed
- ½ - cup orange marmalade, for the glaze
- Fresh orange slices for garnish
Directions
Rinse the Buffalo Brisket and pat it dry with paper towels.
Pierce the roast with a fine tined fork, at an angle, on all side of the roast. Place the roast in a glass or stainless bowl.
Mix the remaining ingredients, except the marmalade, in a blender and flash pulse until incorporated, but not smooth.
Pour the marinade over the brisket, turning the brisket to coat. Cover and marinade for 2 hours at room temperature, and up to 24 hours after the initial 2 hours, in the refrigerator, turning once int the process. Pull the roast out of the refrigerator 2 hours prior to cooking.
Pre-heat oven to 500 degrees.
Before cooking the roast, roll it around in the marinade, and then place it in a roasting pan, pouring marinade over the top. Place it into the 500° pre-heated oven at for 10 minutes.
After the initial 10 minutes, cover and reduce temperature to 350 ° and cook for 2½ hours.
Turn the roast once during the cooking time, adding a bit of water or additional orange juice if you think it is needed.
Remove the roast from the oven and place the brisket on a cutting board, and allow it to rest for about 10 minutes before carving.
While the roast is resting, place the roasting pan with pan juices on the stove top over medium high heat. Whisk the marmalade into the juices and bring to gentle boil.
Carve the roast as desired and place the meat onto a platter. Pour the hot pan juices over the carved brisket, and accompany with slabs of sweet grilled onions and oranges slices.
Recipe Note
For a substitution, a our bison chuck roast would work well too!