Beef
Brisket
with
Burgundy-Orange
Sauce
-
serves
6
1
ounce
envelope
onion
soup
mix
1
1/2
cups
Burgundy
wine
1/4
cup
water
2
tbsp
flour
1
tbsp
dried
basil
2
tsp
dried
thyme
1/3
cup
orange
marmalade
1
1/2
tsp
grated
orange
rind
2
tsp
sugar
4
cloves
garlic,
minced
1/4
tsp
pepper
4
lb
beef
brisket
1
lb
mushrooms
cut
in
quarter
Preheat
oven
to
300
degrees.
In
a
roaster
into
which
the
brisket
fits
comfortably,
stir
together
soup
mix,
wine,
water
and
flour
until
blended.
Stir
in
basil,
thyme,
marmalade,
orange
peel,
sugar,
garlic
and
pepper.
Add
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
oven
to
275
degrees.
Remove
from
oven
and
place
brisket
on
a
sheet
of
heavy
foil.
Pour
sauce
into
a
bowl,
cover,
and
refrigerate.
When
brisket
is
cool,
wrap
in
foil
and
refrigerate.
Remove
solidified
fat
from
sauce
and
discard.
Slice
brisket
thinly
against
the
grain.
Overlap
slices
in
a
shallow,
ovenproof
dish
that
is
just
large
enough
to
hold
them.
Pour
sauce
over
meat.
Submitted By (Miki)
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