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