Beef Brisket with Onion-Lemon Marmalade and Sweet Potatoes
Port, onions, and lemons flavor beef brisket as it slowly bakes to succulence, then you reduce the cooking juices to make a shiny marmalade to spoon over the meat.
How to Make It
Step 1
1
Preheat oven to 300°.
Step 2
2
Trim and discard excess fat from brisket. In a 12- by 18-in. roasting pan, place onion slices and 3/4 of lemon slices; wrap remaining lemon airtight and chill. Lay brisket on top of onion and lemon in pan.
Step 3
3
In a bowl, stir together port, sugar, and marjoram until sugar dissolves, then pour evenly over brisket. Sprinkle brisket with pepper and tightly cover pan with foil.
Step 4
4
Bake until brisket is very tender when pierced, about 4 hours. Meanwhile, about 1 1/2 hours before brisket is scheduled to be done, pierce each sweet potato with a fork and set on oven rack alongside or above brisket.
Step 5
5
When brisket is tender, uncover pan and return it to the oven to brown the meat slightly, about 15 minutes. Remove brisket from pan and place on a platter; keep warm. When potatoes are soft when pressed, remove them from oven, add to brisket platter, and keep warm.
Step 6
6
Skim off and discard fat from pan juices. Place roasting pan on the stove over high heat; boil juices, uncovered, stirring often. As mixture thickens, reduce heat to medium and stir constantly until marmalade is thick and shiny and reduced to 1 1/2 cups, 20 to 30 minutes.
Step 7
7
Spoon marmalade over brisket, then garnish with reserved lemon slices. Cut brisket across the grain to serve.
Ingredients
1 beef brisket (5 to 6 lbs.)
2 medium onions, thinly sliced
2 medium lemons, thinly sliced and seeded
1 cup port or apple juice
1/2 cup firmly packed brown sugar
1 tablespoon dried marjoram
1 teaspoon freshly ground black pepper
8 to 10 medium sweet potatoes (about 5 lbs. total)
Directions
Step 1
1
Preheat oven to 300°.
Step 2
2
Trim and discard excess fat from brisket. In a 12- by 18-in. roasting pan, place onion slices and 3/4 of lemon slices; wrap remaining lemon airtight and chill. Lay brisket on top of onion and lemon in pan.
Step 3
3
In a bowl, stir together port, sugar, and marjoram until sugar dissolves, then pour evenly over brisket. Sprinkle brisket with pepper and tightly cover pan with foil.
Step 4
4
Bake until brisket is very tender when pierced, about 4 hours. Meanwhile, about 1 1/2 hours before brisket is scheduled to be done, pierce each sweet potato with a fork and set on oven rack alongside or above brisket.
Step 5
5
When brisket is tender, uncover pan and return it to the oven to brown the meat slightly, about 15 minutes. Remove brisket from pan and place on a platter; keep warm. When potatoes are soft when pressed, remove them from oven, add to brisket platter, and keep warm.
Step 6
6
Skim off and discard fat from pan juices. Place roasting pan on the stove over high heat; boil juices, uncovered, stirring often. As mixture thickens, reduce heat to medium and stir constantly until marmalade is thick and shiny and reduced to 1 1/2 cups, 20 to 30 minutes.
Step 7
7
Spoon marmalade over brisket, then garnish with reserved lemon slices. Cut brisket across the grain to serve.
Search All of Sunset's Recipes
The Latest
Take a Tour of the Dreamiest California Take on a French Kitchen Garden
