Brisket with Burgundy with Orange Sauce

Brisket, steaks, roasts, ground beef or any beef recipes.

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Brisket with Burgundy with Orange Sauce

Postby Hj » Fri Jul 30, 2010 3:53 pm

1 envelope onion soup mix
1 ½ c. Burgundy wine
1/4 c. water
2 T. flour
1 T. dried basil
2 tsp. dried thyme
1/3 c. orange marmalade
1 ½ tsps. grated orange rind
2 tsp. sugar or Splenda to equal 2 tsp. or UR taste
4 garlic cloves minced
1/4 tsp. pepper
4 lbs. beef brisket
1 lb. mushrooms cut into quarters or thin ( Use variety of different mushrooms cut thin

Add few pequin tiny dried peppers for heat

Preheat oven 300 ° F.
Using roaster for large brisket stir together soup mix- wine- water n
flour until blended. Stir in basil- thyme- marmalade-
orange peel- sugar- garlic ñ pepper. Add brisket-
spooning some sauce over top - distributing -
mushrooms evenly around brisket. Add the pecqin peppers

Cover - bake - 4 hours- basting every hour- until tender
when pierced with a fork. If the sauce bubbles too quickly
reduce oven temperature to 275 ° F.
Remove from oven –place brisket on a sheet of heavy foil.

Pour sauce into a bowl- cover ñ refrigerate. When
brisket is cool-wrap in foil ñ refrigerate. Remove solidified
fat from sauce n discard.
Slice the brisket thinly against -the grain.
Overlap slices in shallow- ovenproof dish that is just large
enough to hold them. Pour sauce over meat ñ heat in
oven until hot - bubbly.

Bet one could do this on grill or smoker..
A mistake is sometimes a great creation

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