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Brisket with Burgundy Orange Sauce
Delicious and Easy to Prepare!
1 envelope onion soup mix
1 1/2 cups of burgundy or full bodied wine
1/4 cup water
2 Tbls. flour
1 Tbls. dried basil
2 tsp. dried thyme
1/3 cup orange marmalade
2 tsp. finely chopped orange peel
2 tsp. sugar
4 cloves garlic - finely chopped
4 to 5 lb brisket - trim off some fat, cook fat side up
1 lb fresh mushrooms, cleaned and quartered


Preheat oven to 300 degrees F.

Put brisket in a roaster.

Mix together the soup mix, wine, water and flour until blended.

Stir in the remaining ingredients, mixing well and then pouring over the meat. Make sure sauce gets under the meat.

Cover and bake for 4 hours basting every hour until fork tender.

Remove meat from oven and place on a sheet of heavy foil.

Pour sauce into a bowl and refrigerate.

Refrigerate meat as well. When cold it slices easily.

Remove sauce when cold and remove solidified fat and discard.

Slice brisket against the grain into 1/4 inch slices and place in a shallow dish. A lasagna dish is great for this. Pour sauce over the meat.

This can be done up to two days in advance and kept in the fridge.
To reheat, preheat oven to 350 degrees F.

Add mushrooms to the meat, basting with the sauce so they won't dry out.

Bake covered with foil for 50 minutes basting at least once until meat is heated through and the mushrooms are tender.

Bon Appetit!

Preparation Time: 1/2 hour to prepare / 4 hours in the oven Serves: 6-8 easily
Recipe Origin: Canada
Submitted by:
Joe Selcer
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