Beef Brisket With Burgundy-orange Sauce

Total Time: 7 hrs Preparation Time: 3 hrs Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 envelope onion soup mix
• 1 1/2 cups burgundy wine
• 1/4 cup water
• 2 tablespoons flour
• 1 tablespoon dried basil
• 2 teaspoons dried thyme
• 1/3 cup orange marmalade
• 1 1/2 teaspoons grated orange rind
• 2 teaspoons sugar
• 4 cloves garlic, minced
• 1/4 teaspoon pepper
• 4 lbs beef brisket
• 1 lb mushroom, cut into quarters

Recipe

• 1 preheat the oven to 300 degrees f.
• 2 in a roaster into which the brisket fits comfortably, stir together the soup mix, wine, water and flour until blended.
• 3 stir in the basil, thyme, marmalade, orange peel, sugar, garlic and pepper.
• 4 add the brisket, spooning some of the sauce over the top and distributing the mushrooms evenly around the brisket.
• 5 cover and bake for 4 hours, basting every hour, until tender when pierced with a fork.
• 6 if the sauce bubbles too rapidly, reduce the oven temperature to 275 degrees.
• 7 remove from the oven and place the brisket on a sheet of heavy foil.
• 8 pour the sauce into a bowl, cover, and refrigerate.
• 9 when the brisket is cool, wrap in foil and refrigerate.
• 10 remove solidified fat from the sauce and discard.
• 11 slice the brisket thinly against the grain.
• 12 overlap slices in a shallow, ovenproof dish that is just large enough to hold them.
• 13 pour the sauce over the meat and heat in the oven until hot and bubbly.
• 14 serve to thankful guests.