Brisket With Burgundy Orange Sauce Recipe

Name: Brisket With Burgundy Orange Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope (about 1 oz.) onion soup mix; 1 1/4 cups dry red wine; 1/4 cup water; 2 tbls flour; 1 tbls dried basil; 1/3 cup orange maramalade; 2 tspns grated orange peel; 2 tspns sugar; 4 cloves garlic, minced; 1/4 to 1/2 tspns pepper to taste; 1 (4 pound) brisket of beef, trimmed of as much fat as possible; 1 pound mushroooms, cleaned and, if large, cut into halves or quarters.

Servings: persons

1 envelope (about 1 oz.) onion soup mix
1 1/4 cups dry red wine
1/4 cup water
2 tbls flour
1 tbls dried basil
1/3 cup orange maramalade
2 tspns grated orange peel
2 tspns sugar
4 cloves garlic, minced
1/4 to 1/2 tspns pepper to taste
1 (4 pound) brisket of beef, trimmed of as much fat as possible
1 pound mushroooms, cleaned and, if large, cut into halves or quarters.

1
Preheat oven to 300 degrees F
2
To make the brisket:
3
In a roaster into 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, spooning some of the sauce over the top. Cover and bake for 4 hours, basting every hour until tender when pierced with a fork.
4
Remove from the oven and place brisket on a sheet of heavy foil. Pour suce into a bowel, cover and refrigerate. When brisket is cool, wrap in foil and refrigerate. (Brisket and sauce may be refrigerated separately overnight).
5
Remove solidified fat from sauce and discard. Slice brisket thinly against the grain. Overlap slices in a shallow, ovenproof dish that is just large enough to hold them. Pour sauce over meat. (Brisket with sauce may be refrigerated, covered, up to 2 days, or frozen. If this is done, defrost in refrigerator overnight and bring to room temperature before reheating.
6
To Reheat:
7
Preheat oven to 325-350 degrees F. Add mushrooms to meat, basting with sauce. Bake, coverd with foil, for 40 or 50 minutes, basting once, until heated through and muchrooms are tender

493

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 envelope (about 1 oz.) onion soup mix, 1 1/4 cups dry red wine, 1/4 cup water, 2 tbls flour, and more.

Yes, Brisket With Burgundy Orange Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brisket With Burgundy Orange Sauce

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