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Orange and Herb Glazed 8 Hour Brisket

Orange and Herb Glazed 8 Hour Brisket

Preparation time:

10 mins

Cooking time:

8 hours


8 - 10


  • 2kg beef brisket – available from all good butchers
  • 1 jar Beerenberg Orange Marmalade
  • 2 tablespoons olive oil
  • 6 cloves garlic, chopped
  • 20 sprigs thyme
  • 10 bay leaves
  • salt and pepper
  • 400ml chicken stock
  • Fresh salsa and soft tortillas, to serve


Preheat the oven to 110°C. In a large baking dish, lay the beef brisket. Add the Beerenberg Orange Marmalade, olive oil, garlic, thyme, bay, and a few generous pinches of salt and pepper. Using your hands, rub the brisket until all sides are coated with marinade. Add the chicken stock to the baking dish and cover with foil. Place in the oven for 8 hours, checking at least once to ensure there is still liquid in the baking dish. If the liquid has dried up, add one cup of water.

To serve, remove the brisket from the oven and place on a large serving platter. Shred the meat using a fork and serve with fresh salsa and warm tortillas.