This Golden Harvest Beef is a comforting, rustic dish that transforms tough cuts of beef brisket into fork-tender slices bathed in a glossy, sweet-and-savory glaze. The combination of browned beef, earthy yams, crisp carrots, and tart apples creates a wonderful balance of textures and flavors. The addition of mandarin oranges and a hint of mustard adds a bright, tangy note that cuts through the richness of the meat. It’s the kind of hearty meal that feels like a warm hug, perfect for family dinners or holiday gatherings. Slow-baked to perfection, the flavors meld together beautifully, resulting in a dish that is both elegant and home-style simple. Serve it alongside crusty bread to soak up the delicious sauce.
Golden Harvest Beef
Description
This Golden Harvest Beef is a comforting, rustic dish that transforms tough cuts of beef brisket into fork-tender slices bathed in a glossy, sweet-and-savory glaze. The combination of browned beef, earthy yams, crisp carrots, and tart apples creates a wonderful balance of textures and flavors. The addition of mandarin oranges and a hint of mustard adds a bright, tangy note that cuts through the richness of the meat. It is the kind of hearty meal that feels like a warm hug, perfect for family dinners or holiday gatherings. Slow-baked to perfection, the flavors meld together beautifully, resulting in a dish that is both elegant and home-style simple. Serve it alongside crusty bread to soak up the delicious sauce.Ingredients
Directions
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Trim excess fat from the beef brisket.
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Heat cooking fat in a Dutch oven over medium-high heat.
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Brown the beef brisket on both sides in the Dutch oven.
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Pour off excess drippings from the pot.
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Add whole small onions (studded with cloves), 1/4 cup brown sugar, salt, and pepper to the pot.
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Stir in boiling water.
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Cover and bake in a 350ðF (177ðC) oven for 2 hours.
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Add drained yams, slivered carrots, sliced apples, halved white potatoes, and another 1/4 cup brown sugar to the pot.
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Cover and continue cooking for 30 minutes.
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Remove cloves from the onions.
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In a small saucepan, combine 1/2 cup sugar, 1/2 cup brown sugar, catsup, cornstarch, and dry mustard.
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Drain mandarin oranges, reserving the liquid.
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Stir the reserved orange liquid into the sugar mixture.
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Cook the sauce over medium heat, stirring constantly, until it boils and thickens.
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Fold the mandarin orange segments into the sauce.
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Spoon about half of the sauce over the meat and vegetables in the Dutch oven.
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Continue cooking, uncovered, for about 30 minutes or until the meat is very tender, basting occasionally with the remaining sauce.
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Carve the meat diagonally across the grain.
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Place sliced meat on a platter with the vegetables.
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Spoon the remaining hot sauce over the meat and vegetables.
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Garnish with parsley flakes or fresh parsley.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1236.6kcal
- % Daily Value *
- Total Fat 43.3g67%
- Saturated Fat 17.1g86%
- Cholesterol 221.3mg74%
- Sodium 1589.0mg67%
- Total Carbohydrate 132.1g45%
- Dietary Fiber 8.0g32%
- Sugars 103.6g
- Protein 77.5g155%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Onions should be whole and studded with a few cloves before adding to the pot.
Pare and halve the white potatoes before adding them to the dish.
The brisket can also be simmered on the stovetop until tender, or cooked in a pressure cooker according to the manufacturer's directions.
For best results, ensure the beef is browned well before adding liquids to develop a deeper flavor.
