Brisket With Burgundy Orange Sauce
|Onion soup mix||1 Ounce (1 Envelope)|
|Burgundy wine||1 1⁄2 Cup (24 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Dried basil||1 Tablespoon|
|Dried thyme||2 Teaspoon|
|Orange marmalade||1⁄3 Cup (5.33 tbs)|
|Grated orange peel||1 1⁄2 Teaspoon|
|Garlic||4 Clove (20 gm), minced|
|Freshly ground black pepper||1⁄2 Teaspoon (To Taste)|
|Beef brisket||4 Pound, trimmed of as much fat as possible|
|Mushrooms||1 Pound, cleaned; if large, cut into halves or quarters|
Preheat the oven to 300°F.
Stir together the soup mix, wine, water, and flour until blended in a roaster into which the brisket fits comfortably.
Stir in the basil, thyme, marmalade, orange peel, sugar, garlic, and pepper.
Add the brisket, spooning some of the sauce over the top.
Cover and bake for 4 hours, basting every hour until tender when pierced with a fork.
If the sauce bubbles rapidly, reduce the oven heat to 275°F.
Remove from the oven and place the brisket on a sheet of heavy foil.
Pour the sauce into a bowl, cover, and refrigerate.
When the brisket is cool, wrap in foil and refrigerate.The brisket and sauce mav be refrigerated separatelv overnight.
To carve, remove any solidified fat from the sauce and discard.
Slice the brisket thinly against the grain.
Overlap brisket slices in a shallow ovenproof dish that is just large enough to hold them.
Pour the sauce over the meat.The brisket may be refrigerated, covered, up to 2 days or frozen.
Defrost in the refrigerator overnight.
Bring to room temperature before reheating.
To reheat, preheat the oven to 325° or 350°F.
Add the mushrooms to the meat, basting with the sauce.
Bake, covered with foil, for 40 to 50 minutes, basting once, until heated through and the mushrooms are tender.