Braised Orange Brisket

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Everyone around my table last night raved about this dish. Who knew parsnips could be so wonderful? Absolutely a hit. Cooked perfectly in my cast iron dutch oven. Left over brisket made wonderful beef sandwiches with horseradish! Very tender and moist and flavorful. Sliced beautifully. Presentation with vegetables on a big platter was so impressive. If you like brisket and you like easy...this is the recipe.

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My husband, guests, and I loved this brisket! I accidentally put all the OJ in with the first step--I have no idea if this made a difference, but just FYI, it probably made the orange flavor more subtle in the final dish. Also, if you have trouble with dry briskets here's my mom's trick: buy the special trim and then cut slits into the meat and fill those slits with marinade (in my case or garlic (in her case.

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We have a love hate relationship with brisket. It is always too dry - it was in this dish also. However with the sauce it was fine. There are a lot of complex flavors in here and I'm not sure that they really came together completely. It did taste good during dinner but afterwards when I was packing up leftovers I was not dying to have it another night. I probably won't make this again.

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but this was a nice meal with a little jasmine rice... easy to follow and full of flavor...

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What earned my interest with this recipe was the unique combination of ingredients. The recipe was well written and easy to follow. The brisket was tender. The vegetables were delicious. The sweet/spicy interplay was beautifully brought together here. My wife and I will definitely be making this again, and have shared this recipe with many family and friends. Wonderful!

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Was looking for a brisket recipe for the Passover seder that I was hosting, and didn't want to make a run-of-the-mill dish. A friend had told me about this recipe for Braised Orange Brisket, and decided to give it a try.

All I can say is WOW!! Followed the recipe to the letter, except that since I was cooking the brisket in the morning, I cooked it for 2.5 hours instead of 3. Finished it off with another 30 minutes in the oven before serving.

The meat is tender and delicious, the vegetables were amazing and the sauce was a perfect balance of sweet and spicy.

My mother, whose brisket I have had for 34 years and is fantastic, said that she's so glad that she never has to cook it again because she's going to have me do it from now on.

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We patiently followed this recipe to the letter i.e. ingredients, procedure and the length of cooking time expecting the result would be as good as it looked in the picture. Not so bowled over with the outcome. Deleted this out from my recipe box.

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I thought this recipe sounded exceptional, but was somewhat disappointed in the overall results. I followed the recipe exactly as written, even though I was hesitant about the amount of Sriracha Hot Chili Sauce. It was spicy, but not overly so. My family was not impressed, and asked me not to make it again.
I think it might be better with a different cut if meat. The brisket was very tender. I cut it across the grain on several faces, but it did not remain in nice slices, but fell apart into small pieces. We served it with jasmine rice, which seemed to help pull the meal together.