Shelly's Recipe

BEEF BRISKET

Category: Brisket/Cornbeef

1 envelope onion soup mix
1 1/2 cups burgundy wine
1/3 cup orange marmalade
1/4 cup water
2 tbsp flour
1 tbsp dried basil
2 tsp dried thyme and sugar
4 clove garlic, minced
1/2 tsp pepper
1 (4 lb) beef brisket, fat trimmed
1 lb mushrooms, cleaned and sliced

Preheat oven to 300. In a roasting pan, combine ingredients except brisket and mushroom. Add brisket and spoon some sauce over brisket. Cover and bake for 3 hours, basting with the sauce every hour. Stir in mushrooms and bake for 30 minutes or until mushrooms are tender. Slice meat across the grain and serve with sauce. Serves 8

To make ahead: Prepare as directed above but do not add mushrooms. Remove roast from pan and place on foil. Let roast stand 30 minutes to cool. Wrap in foil and refrigerate overnight. Pour sauce into a bowl; cover and refrigerate.

To serve, preheat oven to 325 and return meat and sauce to pan. Stir in mushrooms. Cover and bake for 40-45 minutes or until meat is heated through and mushrooms are tender.