Brisket With Burgundy Orange Sauce

• 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

onion soup mix, red wine, water, flour, basil, orange maramalade, tspns sugar, garlic, tspns pepper, brisket of beef, mushroooms

Taken from www.epicurious.com/recipes/member/views/brisket-with-burgundy-orange-sauce-50132189 (may not work)