orange spiced brisket

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Orange-Spiced Brisket

Brisket is a common centerpiece in Jewish holiday celebrations because it comes from the breast of the cow in the front section, adhering to kosher cooking guidelines. We love the addition of orange juice and warming spices like cinnamon and cloves, giving the rich brisket a festive touch.

INGREDIENTS

3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 garlic cloves, minced
1 teaspoon celery salt
1 teaspoon pepper
1 teaspoon liquid smoke, optional
1 fresh beef brisket (6 pounds)
1/2 cup beef broth
2 bay leaves

Barbecue sauce:

1 medium onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
1 cup ketchup
1/2 cup molasses
1/4 cup cider vinegar
2 teaspoons chili powder
1/2 teaspoon ground mustard

INSTRUCTIONS

In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bowl and turn to coat. Cover and refrigerate overnight.
Transfer beef to a 5- or 6-qt. slow cooker; add broth and bay leaves. Cover and cook on low for 6-8 hours or until meat is tender.
For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.
Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Discard remaining juices. Add reserved juices to the barbecue sauce.
Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce.