Instructions

1. Juice two whole oranges and combine with minced garlic and ginger. Pour the mixture over the brisket and let it marinate in the refrigerator, covered, for about eight hours and up to 24 hours.

2. Grate the peel of a tangerine—or purchase grated tangerine peel from the store—and combine it with fresh tangerine juice. Complete your marinade with vegetable oil, minced garlic and soy sauce.

3. Combine a can of partially drained mandarin oranges with some orange marmalade. Add some honey and teriyaki sauce, to taste.

4. Use orange juice as a base ingredient for a brisket marinade. Combine it with minced garlic, oregano, soy sauce and vegetable oil. Alternatively, mix the orange juice with Worcestershire sauce, olive oil, minced garlic and honey. Or create a marinade with complex flavoring by combining equal amounts of orange juice, apple juice and sweet-and-sour sauce. Stir and then add diced red onion, garlic powder, soy sauce and a little cold water.

5. Put oranges at the top of the citrus marinade ladder by combining about 1 pint of freshly squeezed orange juice with the juice of one lemon and two limes. Add a little soy sauce and a dash of black pepper, to taste.