This is the piece of meat you want to make when you want your guests to ooooooh and aaaaaah when you serve it. They'll make even more obscene noises when they start eating. Prep time allows for the meat and sauce to cool.
- 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
- 1⁄3 cup orange marmalade
- 1 1⁄2 teaspoons grated orange rind
- 2 teaspoons sugar
- 4 cloves garlic, minced
- 1⁄4 teaspoon pepper
- 4 lbs beef brisket
- 1 lb mushroom, cut into quarters
- Preheat the oven to 300 degrees F.
- In a roaster into which the brisket fits comfortably, stir together the soup mix, wine, water and flour until blended.
- Stir in the basil, thyme, marmalade, orange peel, sugar, garlic and pepper.
- Add the brisket, spooning some of the sauce over the top and distributing the mushrooms evenly around the brisket.
- Cover and bake for 4 hours, basting every hour, until tender when pierced with a fork.
- If the sauce bubbles too rapidly, reduce the oven temperature to 275 degrees.
- Remove from the oven and place the brisket on a sheet of heavy foil.
- Pour the sauce into a bowl, cover, and refrigerate.
- When the brisket is cool, wrap in foil and refrigerate.
- Remove solidified fat from the sauce and discard.
- Slice the brisket thinly against the grain.
- Overlap slices in a shallow, ovenproof dish that is just large enough to hold them.
- Pour the sauce over the meat and heat in the oven until hot and bubbly.
- Serve to thankful guests.
Great recipe, Mirj! I have made it twice so far, and it has been a hit both times. Before cooking the meat I marinated it for a day in a concoction I made up of sauteed onion and garlic simmered with wine, marmalade, sugar and chunks of orange (I removed the orange chunks before pouring the marinating the brisket so the orange flavor wouldn't overwhelm). I think the mushrooms work wonderfully and added even more the second time I made it. Thanks again!
This was absolutely wonderful, all the flavors were just right. Not too salty or too much orange. The other good thing about this dish is that you can make it in advance for a dinner party! I might consider to serve the mushrooms on the side next time, just to keep the sauce flavors more concentrated.
i am reviewing this early for the jewish mothers cookathon.....loved it!!!!!i had never made a brisket so i had no idea what to expect. the sauce was fabulous and next time i will make this with caryn gales barley pilaf---this is just the complement i was looking for when i reviewed her recipe.