Brisket with Burgundy Orange Sauce
Yield: 8 servings
1 envelope (about 1-oz.) onion soup mix
1 1/2 cups Burgundy wine
1/4 cup water
2 tablespoons flour
1 tablespoon dried basil
2 teaspoons dried thyme
1/3 cup orange marmalade
1 1/2 tsp. grated orange peel
2 teaspoons sugar
4 cloves garlic, minced
1/4 to 1/2 teaspoon pepper to taste
1 (4-lb.) brisket of beef, trimmed of as much fat as possible
1 lb. mushrooms, cleaned; if large, cut in halves or quarters
Preheat oven to 300 degrees F.
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 sauce
bubbles rapidly, reduce oven to 275 degrees F.
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. (Brisket and sauce may be refrigerated
separately overnight).
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.)
To Reheat: Preheat oven to 325 or 350 degrees F. Add mushrooms to
meat, basting with sauce. Bake, covered with foil, for 40 to 50
minutes, basting once, until heated through and mushrooms are
tender. Source: "Fast & Festive Meals for the
Jewish Holidays" by Marlene Sorosky |