Orange Brisket with Carrot Onion Stuffing: Orange Brisket

A brisket stuffed with carrot and orange stuffing makes for a great Passover entree.

Ingredients

1 (5 lb.) boneless flat-cut brisket
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons dried thyme leaves
6 onions, peeled and quartered
2 cups canned beef broth
1/2 cup fresh orange juice
3 large carrots, peeled, cut into 1-inch chunks
3 pounds red potatoes, cut into 1 1/2–inch chunks
4 garlic cloves

Directions

Preheat oven to 350F (175C).

To make Orange Brisket, lay brisket flat and rub inside of brisket with 1 tablespoon olive oil, 1/2 teaspoon salt, and, 1/4 teaspoon pepper. Spread stuffing mixture evenly over inside of brisket leaving 1 inch border on all sides. Roll up brisket encasing stuffing inside and tie closed by wrapping with oven string (see note below). Rub brisket with remaining 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and, 1 teaspoon thyme. Place 1/2 of the onion slices in bottom of large roasting pan. Place brisket in pan, seam side down, on top of onions. Top brisket with remaining onion slices. Pour 1 cup beef broth, and, 1/4 cup orange juice into pan. Bake uncovered, basting occasionally, until meat and onions begins to brown, about 1 hour.

Add carrots, potatoes, garlic, and, remaining 1 teaspoon thyme to pan around brisket. Pour remaining 1 cup beef broth and 1/4 cup orange juice over brisket. Cover pan with foil and cook, basting occasionally, 2 1/2 to 3 hours until brisket is almost done and is very tender when pierced with a fork. Remove from oven and let brisket stand 30 minutes before carving.

Slice brisket roll crosswise and reassemble slices for a nice presentation on large serving platter. Spoon vegetables from pan around brisket or into serving bowl. Spoon off fat from pan juices and serve juice on side in a gravy boat. Makes 10 servings.

Note: When tying your stuffed brisket closed, wrap oven string completely around the brisket. Do not use the skewer and lace-up method to secure the brisket or it may pop its' seam in the oven.