Created with Sketch. ADD YOUR REVIEW 0 Reviews
Yield
Makes 8 to 10 servings

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Trim and discard excess fat from brisket. In a 12- by 18-in. roasting pan, place onion slices and 3/4 of lemon slices; wrap remaining lemon airtight and chill. Lay brisket on top of onion and lemon in pan.

Step 3

In a bowl, stir together port, sugar, and marjoram until sugar dissolves, then pour evenly over brisket. Sprinkle brisket with pepper and tightly cover pan with foil.

Step 4

Bake until brisket is very tender when pierced, about 4 hours. Meanwhile, about 1 1/2 hours before brisket is scheduled to be done, pierce each sweet potato with a fork and set on oven rack alongside or above brisket.

Step 5

When brisket is tender, uncover pan and return it to the oven to brown the meat slightly, about 15 minutes. Remove brisket from pan and place on a platter; keep warm. When potatoes are soft when pressed, remove them from oven, add to brisket platter, and keep warm.

Step 6

Skim off and discard fat from pan juices. Place roasting pan on the stove over high heat; boil juices, uncovered, stirring often. As mixture thickens, reduce heat to medium and stir constantly until marmalade is thick and shiny and reduced to 1 1/2 cups, 20 to 30 minutes.

Step 7

Spoon marmalade over brisket, then garnish with reserved lemon slices. Cut brisket across the grain to serve.

Ratings & Reviews