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  • Brisket with Burgundy-Orange Sauce

    1 vote
    Brisket with Burgundy-Orange Sauce
    Prep: 10 min Cook: 50 min Servings: 8
    by Kelly Christensen
    64 recipes
    >

    Ingredients

    • 1 envelope (approx 1 oz.) onion soup mix
    • 1 1/2 cups burgundy wine
    • 1/2 cup water
    • 2 Tbsp Flour
    • 1 Tbsp dried basil
    • 2 tsp dried thyme
    • 1/2 cup orange marmalade
    • 1 1/2 tsp grated orange peel
    • 2 tsp sugar
    • 4 cloves garlic, minced
    • 1/4 - 1/2 tsp pepper to taste
    • 1 (4 pound) brisket of beef, trimmed of as much fat as possible
    • 1 pound mushrooms, cleaned and if large, cut in half or quarters

    Directions

    1. Preheat oven to 300 degrees
    2. To Make Brisket: In a roaster (make sure the brisket fits comfortably), store together soup mix, wine, water and flour until blended. Stir into 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 sauce bubbles rapidly, reduce oven to 275 degrees F. Remove from oven and place brisket on a sheet of heavy foil and refrigerate. When brisket is cool, wrap in foil and refrigerate. (Brisket and sauce may be refrigerated separately overnight.)
    3. To Carve: 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. (Brisket may be refrigerated, covered up to 2 days or frozen. Defrost in refrigerator overnight. Bring to room temperature before reheating.)
    4. To Reheat: Preheat oven to 325-350 degrees. Add mushrooms to meat, basting with sauce. Bake, covered with foil for 40-50 minutes basting once until heated through and mushrooms are tender.

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