Ingredients
-
1
-
1 1/2
-
1/4
-
2
-
1
-
2
-
1/3
-
1 1/2
-
2
-
4
-
-
-
-
-
Directions
Beef Brisket with Burgundy-Orange Sauce, 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., Very good way to make brisket. I never knew what to do with that cut of meat before now.
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Steps
|
1
Done
|
Preheat the Oven to 300 Degrees F. |
|
2
Done
|
in a Roaster Into Which the Brisket Fits Comfortably, Stir Together the Soup Mix, Wine, Water and Flour Until Blended. |
|
3
Done
|
Stir in the Basil, Thyme, Marmalade, Orange Peel, Sugar, Garlic and Pepper. |
|
4
Done
|
Add the Brisket, Spooning Some of the Sauce Over the Top and Distributing the Mushrooms Evenly Around the Brisket. |
|
5
Done
|
Cover and Bake For 4 Hours, Basting Every Hour, Until Tender When Pierced With a Fork. |
|
6
Done
|
If the Sauce Bubbles Too Rapidly, Reduce the Oven Temperature to 275 Degrees. |
|
7
Done
|
Remove from the Oven and Place the Brisket on a Sheet of Heavy Foil. |
|
8
Done
|
Pour the Sauce Into a Bowl, Cover, and Refrigerate. |
|
9
Done
|
When the Brisket Is Cool, Wrap in Foil and Refrigerate. |
|
10
Done
|
Remove Solidified Fat from the Sauce and Discard. |
