Brisket with Onions & Orange Wine Sauce

• 5 lbs single side beef brisket (about)
• 2 tablespoons flour
• 1 tablespoon dried basil
• 2 teaspoons dried thyme
• 2 teaspoons cajun seasoning
• 1 12 teaspoons salt
• 12 teaspoon pepper
• 14 teaspoon cayenne pepper
• 1 12 cups dry red wine
• 12 cup orange marmalade
• 2 teaspoons grated orange rind
• 13 cup orange juice
• 1 tablespoon liquid honey
• 3 large onions, sliced
• 6 cloves garlic, minced

1. Trim all but a thin layer of fat from brisket& place in a large roasting pan.
2. Combine next 7 ingredients in a small bowl& rub over both sides of the brisket.
3. Stir remaining ingredients together in a bowl; pour over the meat, lifting it so it can flow underneath.
4. Cover& bake in a preheated 325F oven, basting every 45 minutes, for 4- 4 1/2 hours or until very tender.
5. Let cool slightly.
6. Cover& refrigerate for at least 12 hours& up to 24 hours.
7. Spoon off solid fat from pan.
8. Transfer meat to a cutting board& slice thinly across the grain.
9. If necessary, boil the liquid in the pan until it is reduced to about 4 cups.
10. Return the sliced meat to the pan, cover& heat in a preheated 325F oven, basting occasionally, for 1- 1 1/2 hours or until hot.
11. Arrange on a platter& spoon juices over the top of the meat.

beef brisket, flour, basil, thyme, cajun seasoning, salt, pepper, cayenne pepper, red wine, orange marmalade, orange rind, orange juice, liquid honey, onions, garlic

Taken from www.food.com/recipe/brisket-with-onions-orange-wine-sauce-87330 (may not work)