Orange Roast Brisket

An orange-and-wine-braised beef brisket that brings together the comforting Jewish holiday brisket tradition with the bright sweetness of orange juice. Sliced onions line the bottom of the roasting pan as a flavor bed; the four-pound brisket sits on top fat-side up, and a quick mix of red wine, orange juice, tomato sauce, and sugar pours over.

The fat-side-up placement is intentional. As the brisket roasts low and slow, the fat renders down through the meat, basting it from above. Flipping fat-side down would mean dry meat at the surface and pooled fat below.

The orange juice is the move that distinguishes this from a basic brisket. It tenderizes the meat with its natural acid while caramelizing alongside the tomato sauce and wine into a glossy braising syrup. A teaspoon of sugar rounds the acid into balance without making the sauce sweet.

The uncovered final half-hour at slightly higher heat caramelizes the top and concentrates the sauce. Slice across the grain after the meat has cooled; hot brisket tears into long strings instead of clean slices.

Chef Tips

• Let the brisket rest at room temperature for 30 minutes before roasting; cold meat from the fridge cooks unevenly.
• Use the first-cut (flat) brisket for cleaner slices, or second-cut (point) for more marbling and richer flavor.
• Slice the cooled brisket against the grain and return to the strained pan juices to reheat just before serving.
• This dish is even better the next day; make ahead and the flavor deepens overnight.

Variations

• Add a bottle of beer or a cup of beef stock in place of the red wine for a non-wine version.
• Stir 2 tablespoons of brown sugar and a few crushed garlic cloves into the braising liquid for a sweeter, more aromatic profile.
• Toss in halved carrots and chunks of celery with the onions for a one-pan meal that produces vegetables and meat together.