21 Reviews of Beef Brisket with Burgundy-Orange Sauce

From: Kishka

On Jul 8, 2003

Great recipe, Mirj! I have made it twice so far, and it has been a hit both times. Before cooking the meat I marinated it for a day in a concoction I made up of sauteed onion and garlic simmered with wine, marmalade, sugar and chunks of orange (I removed the orange chunks before pouring the marinating the brisket so the orange flavor wouldn't overwhelm). I think the mushrooms work wonderfully and added even more the second time I made it. Thanks again!

From: Pets'R'us

On Jun 6, 2003

This was absolutely wonderful, all the flavors were just right. Not too salty or too much orange. The other good thing about this dish is that you can make it in advance for a dinner party! I might consider to serve the mushrooms on the side next time, just to keep the sauce flavors more concentrated.

From: robin fitch

On Nov 30, 2003

Served this for a dinner party for 25 on the buffet and everyone wanted the recipe. It is wonderful and very easy. Fixing it a day ahead of time makes it convenient for parties.

From: kimbearly

On Jun 26, 2003

i am reviewing this early for the jewish mothers cookathon.....loved it!!!!!i had never made a brisket so i had no idea what to expect. the sauce was fabulous and next time i will make this with caryn gales barley pilaf---this is just the complement i was looking for when i reviewed her recipe.

From: GaylaJ

On Oct 11, 2004

This was wonderful! I adjusted everything upward because my brisket was about 6.5 pounds. Anyway, made this for Rosh Hashana. We are not Jewish but still like to celebrate the holidays of other religions/cultures--partly to teach our son (& ourselves--I have to research ALOT other traditions/symbolisms, but it is also great fun. Anyway, sent leftovers home with a friend, she shared with her friends the next day & they raved also. So, basically, LOTS of pleased folks with this dish. Thanks so much.

From: Sky Hostess

On Aug 14, 2007

This dish makes a great presentation. Smells fabulous while it is cooking. I pretty much followed the recipe using a 3 pound brisket. I didn't have dried basil so I used fresh. I also used sugar free orange marmalade. The only other thing different that I did was to uncover the brisket during the last hour of cooking so it would brown up nicely. The mushrooms really soaked up the sauce during cooking. You could really taste the orange in the mushrooms. This is a fabulous dish and I will make this again. Thanks for posting!

From: scancan

On Oct 2, 2008

We loved this dish! I left this in the crockpot for about fifteen hours until it was just super tender and delicious. I also used apricot jelly instead of the orange marmalade and increased the onion soup mix a bit. I also left out the basil since some in the fam don't care for it but we didn't miss it at all as it was absolutely delicious.

From: Pianolady

On Apr 28, 2004

Outstanding!! I am not a beef fan... and I never thought I'd find a recipe for a piece of beef that I love — but this is it! I was so surprised at how much hubby and I just loved this! The orange sauce / beef combination was absolutely delicious. I made this with Roasted Squash, Potatoes, Shallots Herbs by Rita L #81544, and they went so well with the brisket and sauce. Thanks so much for the delicious recipe! Dianne

From: bfo

On Nov 10, 2003

Really tasty dish, I couldn't find brisket but other beef also works. Very good dish for dinner parties as it can mostly be prepared in advace.

From: Alan Leonetti

On Feb 24, 2004

We have always made brisket with just an onion soup recipe, but never again. This recipe of yours is sooooooo delicious, that I actually rate it 10 STARS ********** or even more! It's a perfect recipe as written. By the way, we used a 40 year old Burgundy when making it. Thanks for posting this recipe.