Winter Warmer Orange & Bone Broth Beef Brisket

The kind of dinner that makes the whole house smell like home. Brisket braised low and slow with fresh oranges and Odi Organic Bone Broth until it's fall-apart tender. Cosy, nourishing, and easy to prep, then let the oven (or slow cooker) do the rest.

One batch, endless meals. Serve with mashed potatoes, pile into tacos, toss through pasta, spoon over rice, or tuck into wraps for lunchboxes the next day. It freezes beautifully too, making busy weeknights that much easier.

Ingredients

• 1.5 kilograms beef brisket, sliced or whole

• 3 onions, diced

• 6 garlic cloves, sliced

• 400 grams tinned tomatoes

• 150 grams tomato paste

• 2 cups orange juice, with pulp (and zest if organic/homegrown)

• Odi Organic Bone Broth, stirred into 2 cups water (1 tsp per serve)

• 2 tablespoons honey or maple syrup (optional)

• Fresh herbs of your choice

• Salt and pepper, to taste

• Spice crust blend - smoked paprika, cinnamon, dried coriander or whatever you love
  

Steps

1. Preheat oven: Preheat the oven to 150°C (fan).
2. Brown the brisket: Heat a little oil in an oven-safe casserole dish and brown 1.5 kilograms beef brisket, sliced or whole on both sides - just enough to build some flavour. Remove and set aside.
3. Soften onion and garlic: Add 6 garlic cloves, sliced and 3 onions, diced to the same dish and stir through those lovely leftover meat juices until soft and fragrant.
4. Crust the meat: Rub spice crust blend - smoked paprika, cinnamon, dried coriander, or whatever you love generously over each piece of brisket - don't overthink it, this is a measure-with-your-heart moment - then nestle the meat back into the dish.
5. Add the citrus: Pour in 2 cups of orange juice, with pulp and zest included (if organic / homegrown), for a little brightness against the richness of the meat.
6. Build the braise: Add 400 grams tinned tomatoes, 150 grams tomato paste, and fresh herbs. Drizzle over 2 tablespoons honey or maple syrup (optional) if using, then pour in 2 teaspoons Odi Organic Bone Broth, stirred into 2 cups of water (1 tsp per serve). Season with salt and pepper, to taste and give it all a gentle stir.
7. Slow braise: Cover with a lid and let it bake low and slow for around 4 hours, or until fork-tender. Check in every now and then and start shredding with two forks - this is the good part. Add a splash more juice or broth if it's looking a little dry.
8. Finish uncovered: Increase the oven to 180°C and bake uncovered for a final 30–40 minutes, letting the sauce thicken up into something rich and sticky.

Notes 

If you’re using a slow cooker, there is no need to brown the brisket first - just toss everything straight into the slow cooker, set it, and forget about it. Cook on low for about 8 hours hours or high for about 5 hours, until soft and shreddable.