BRISKET WITH BURGUNDY ORANGE SAUCE

BRISKET WITH BURGUNDY ORANGE SAUCE image

Categories Beef

Yield 8 servings

Number Of Ingredients 13

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1 packet dry onion soup mix
1 1/2 cups burgundy wine
1/4 cup water
2 tablespoons flour or matzo meal
1 tablespoon dried basil
2 teaspoons dried thyme
1/2 cup orange marmalade
1 1/2 teaspoons grated orange peel
2 teaspoons sugar
4 cloves garlic, minced
pepper to taste
4 pound brisket
1 pound mushrooms

Steps:

Preheat oven to 300 degrees. Stir together soup mix, wine, water and flour until blended. Add basil, thyme, marmalade, orange peel, sugar, garlic and pepper. Put brisket in roaster. Cover with sauce. Cover with tin foil and bake for 4 hours, basting every hour, until tender when pierced with a fork. If sauce bubbles too much, reduce oven to 275 degrees. Remove from oven and place brisket on a sheet of heavy foil. Pour sauce into bowl, cover and refrigerate. When brisket is cool, wrap in foil and refrigerate. Remove fat from sauce. Slice brisket thinly against the grain. Put in shallow Pyrex dish that is just large enough to hold brisket. Pour sauce over meat. May be refrigerated up to 2 days or frozen at this point. To reheat, add mushrooms to pan and bake at 325 degrees, covered with foil for 40 to 50 minutes, basting once.