Brisket With Red Wine Orange Sauce

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 (1 ounce) envelope onion soup mix
• 1 1/4 cups dry red wine
• 1/4 cup water
• 2 tablespoons all-purpose flour
• 1 tablespoon dried basil
• 2 teaspoons dried thyme
• 1/3 cup orange marmalade
• 2 teaspoons grated orange peel
• 2 teaspoons sugar
• 4 garlic cloves, minced
• 1/3 teaspoon pepper, to taste
• 1 (4 lb) beef brisket, trimmed of as much fat as possible
• 1 lb mushroom

Recipe

• 1 preheat oven to 300 degrees f. with a spoon, in a roaster or covered casserole into which the brisket fits comfortably, stir together soup mix, wine, water, and flour until blended.
• 2 stir in basil, thyme, marmalade, orange peel, sugar, garlic, and pepper. add brisket, spooning some of the liquid over the top.
• 3 cover and bake for 4 hours, basting every hour, until tender when pierced.
• 4 remove brisket to a carving board. slice thinly against the grain. (chilling first makes it easier to slice.) overlap slices in roasting pan.
• 5 pour sauce over meat. add mushrooms to pan, basting with sauce. increase oven temperature to 325 or 350 degrees f; bake, covered, for 30 to 40 minutes, basting once, until brisket slices are heated through and mushrooms are tender.