Party/Picnic/BBQ/Fiesta Recipes from www. EagleKnights.com

Brisket with Burgundy-Orange Sauce

     1 envelope onion soup mix
    1 1/2 cups Burgundy wine
    1/4 cup water
    2 tablespoons flour
    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
    1/4 to 1/2 teaspoon pepper to taste
    1 (4-pound) beef brisket, trimmed of as much fat as possible
    1 pound mushrooms, cleaned and quartered

    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 meat, spooning 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. When done, remove pan from oven and place brisket on sheet of heavy foil. Pour sauce into a bowl and let it cool. Cover and refrigerate it. When brisket is cool, wrap in foil and refrigerate. (Brisket and sauce may be refrigerated overnight.)
    Remove solidified fat from sauce and discard. Slice brisket thinly against the grain. Overlap slices in 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. If frozen, defrost in refrigerator overnight.) Bring to room temperature before reheating.
    To reheat, preheat oven to 325 degrees. Add mushrooms and sauce to meat. Bake, covered with foil, for 40 to 50 minutes, basting once, until heated through and mushrooms are tender.
    Serves 8.
      From Fast & Festive Meals for the Jewish Holidays