Shabbat Brisket

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READY IN: 29hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 300 degrees.
  • To make Brisket: In a roasting pan 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, and turn in sauce to thoroughly coat.
  • Cover and bake for 4 hours, basting every hour until tender when pierced with a fork.
  • 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 overnight, up to 2 days or freeze.
  • To serve Brisket: 2-3 hours before serving.
  • Remove brisket from refrigerate and slice thinly against the grain. (If frozen allow to first defrost in refrigerator overnight).
  • Overlap slices in a shallow, ovenproof dish that is just large enough to hold them.
  • Top meat with mushrooms.
  • Remove solidified fat from sauce and discard. Pour sauce over meat.
  • Preheat oven to 325 degrees while allowing the brisket to come to room temperature.
  • Cover with foil and bake for approximately 40 minutes (until mushrooms are tender) basting once.
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