Beef Brisket with Burgundy-Orange Sauce

Recipe by Mirj2338
READY IN: 7hrs




  • 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.