21 Reviews

oooooooh aaaahhhhhhhh on this one! I was worried after paying $32.00 for my hunk of brisket and never cooking a brisket before! Would the $5.00 ham be just as good? It was sooooo worth the money to make this recipe for our easter dinner this year. I made the brisket the night before. I followed the ingredients just as written. The next day of the party I sliced it and cooked it for an hour on 350 to warm it through. Beautiful, melt in your mouth flavor. It went great with the 3 cheese spinich casserole on this site. Mashed potatoes and california medley steamed veggies!!!! So simple to make having it all done the day before guest arrived!

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sjphansen April 12, 2009

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.

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scancan October 02, 2008

What a great recipe for entertaining! I made two 5 pound beef briskets and used sugar free orange marmalade....everyone went nuts for it! We loved it!

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CIndytc March 10, 2008

I used 6 lb and cooked covered for 4 1/2 hours using the same temperature and other mesurements and it was soo tender, I had to cool it down to cut it up, otherwise it was falling apart.

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Esther in Atlanta, GA September 12, 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!

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Sky Hostess August 14, 2007

Woooooooh hooooooooooo, this was one of the best beef briskets I had ever made. I had a dinner of around 30, and every single one of the guests commented on how delicious the brikest was. Unfortunately, we did not have any left overs for us. It was wonderful.

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BakerJC June 06, 2007

Delicious recipe. Unique, mild-orange flavor. Perfectly done.

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Chef Barry April 24, 2007

I made this brisket for one of the Passover seders this year. I wanted a brisket that was a little different this year. This recipe was different in such a great way. Everyone loved the brisket! I had to quadruple the recipe, but I didn't have room in the pans for four pounds of mushrooms so I only used two pounds. I wish I had had more room. I removed the cooked mushrooms from the sauce and served them on the side. The mushrooms were devoured very quickly. They tasted much "orangier" than the brisket or the sauce itself. I also only used one bottle of wine (about 3 to 3 1/2 cups)and added a little water to increase the liquid. Thanks for the recipe!

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aviva April 05, 2007

This was very good. I now keep "orange marmalade" in the pantry. I will try marinading my cheap cuts next time as Kishka stated. This is a keeper. Thank you Mirj.

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Kit^..^ty Of Canada January 17, 2005

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

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Pianolady April 28, 2004
Beef Brisket with Burgundy-Orange Sauce