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St. Patrick's Day at Downton Abbey: Orange Glazed Beef Brisket

St. Patrick's Day at Downton Abbey: Orange Glazed Beef Brisket
Chef Larry Edwards/Casa de Cuisine

**The following script and recipe is from the bestselling cookbook: Edwardian Cooking - 80 Recipes Inspired by Downton Abbey's Elegant Meals. The book is available at all bookstores worldwide and from on-line retailers such as Amazon, Barnes and Noble, Wal-Mart, etc.**

No more boring Corned Beef and Cabbage for St. Patrick's Day!

During the Edwardian era this was probably the most popular cut of beef in England. At the abbeys, it was the second most popular cut behind the standing rib roast, also known as prime rib. Most people will know beef brisket by another name... corned beef! The only difference is the meat is not corned (cured).

Due to citrus fruit being very expensive during the Victorian and Edwardian eras, this dish was reserved for very special occasions. It was also a very popular dish for the cooks as the long cooking period (3 hours) availed them a little time to take a break and enjoy a cup or two of tea. The reason for the long cooking time is to break down the fibers of the beef and make it fork tender.

As with most dishes of this ilk, the meat was sliced in the kitchen before being taken to the dining room. This was also one of the very few dishes where the side dish was included on the same serving platter as the entree. In today's world, this might be called a "one-pot dinner."

Ingredients needed to make Orange Glazed Beef Brisket (serves 4):

  • 1 4-pound beef brisket, trimmed of excess fat
  • 1/3 cup orange juice
  • 1/4 cup brown sugar
  • 1/2 tsp. cornstarch
  • 1 Tbs. butter
  • 1 tsp. grated orange zest
  • 1 pound, carrots, peeled and julienned
  • 1 onion, peeled and cut into 8 wedges


  1. Pre-heat the oven to 350 degrees.
  2. Place the beef brisket into a large saute pan and cover with water. Place a lid on the pan, place into the oven and cook 3 hours.
  3. In a medium saute pan over medium heat, stir the orange juice, brown sugar and cornstarch until the cornstarch has dissolved. Bring to a boil and cook 2 minutes. Remove the pan from the heat and stir in the butter and orange zest.
  4. In a small saucepan of boiling water, add the carrots and cook 7 minutes. Add the onion and cook 5 minutes. Remove the vegetables and discard the cooking liquid.
  5. Pre-heat your broiler.
  6. Remove the beef brisket from the oven and place on a broiling pan. Brush the beef brisket with some of the orange sauce.
  7. Place the beef brisket under the broiler and broil 4 minutes per side.
  8. Place the pan with the orange sauce over medium heat, add the carrots and onion, and cook 7 minutes.
  9. Remove the beef brisket from the broiler, place on a carving board, and let rest 5 minutes.
  10. Carve the beef brisket into thin slices and place on a serving platter. Surround the meat with the vegetables, drape with the orange sauce, and serve.

The new cookbook from Chef Larry Edwards, "Edwardian Cooking: The Unofficial Downton Abbey Cookbook" is now available worldwide and features 80 dishes from the era of the most acclaimed television show in the history of PBS, Downton Abbey.

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