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