Shabbat Brisket

Submitted by Blue Plate Special

"A great make ahead recipe for Chanukah or other occasions where you'd rather not be in the kitchen while you have dinner guests over."

 

• Ready In: 29hrs
• Ingredients: 13
• Serves: 8

ingredients

• 35.43 g envelope onion soup mix
• 295.73 ml dry red wine
• 59.14 ml water
• 29.58 ml flour
• 14.79 ml dried basil
• 9.85 ml dried thyme
• 78.78 ml orange marmalade
• 9.85 ml orange peel, grated
• 9.85 ml sugar
• 4 garlic cloves, minced
• 2.46 ml black pepper
• 0 beef brisket, trimmed of fat
• 453.59 g mushroom, halved or quartered

directions

1. Preheat oven to 300 degrees.
2. To make Brisket: In a roasting pan which the brisket fits comfortably, stir together soup mix, wine, water and flour until blended.
3. Stir in basil, thyme, marmalade, orange peel, sugar, garlic and pepper.
4. Add brisket, and turn in sauce to thoroughly coat.
5. Cover and bake for 4 hours, basting every hour until tender when pierced with a fork.
6. Remove from oven and place brisket on a sheet of heavy foil.
7. Pour sauce into a bowl, cover and refrigerate.
8. When brisket is cool, wrap in foil and refrigerate overnight, up to 2 days or freeze.
9. To serve Brisket: 2-3 hours before serving.
10. Remove brisket from refrigerate and slice thinly against the grain. (If frozen allow to first defrost in refrigerator overnight).
11. Overlap slices in a shallow, ovenproof dish that is just large enough to hold them.
12. Top meat with mushrooms.
13. Remove solidified fat from sauce and discard. Pour sauce over meat.
14. Preheat oven to 325 degrees while allowing the brisket to come to room temperature.
15. Cover with foil and bake for approximately 40 minutes (until mushrooms are tender) basting once.