Brisket With Burgundy Orange Sauce Recipes

BEEF BRISKET WITH BURGUNDY-ORANGE SAUCE

Steps:

• Preheat the oven to 300 degrees F.
• In a roaster into which the brisket fits comfortably, stir together the soup mix, wine, water and flour until blended.
• Stir in the basil, thyme, marmalade, orange peel, sugar, garlic and pepper.
• Add the brisket, spooning some of the sauce over the top and distributing the mushrooms evenly around the brisket.
• Cover and bake for 4 hours, basting every hour, until tender when pierced with a fork.
• If the sauce bubbles too rapidly, reduce the oven temperature to 275 degrees.
• Remove from the oven and place the brisket on a sheet of heavy foil.
• Pour the sauce into a bowl, cover, and refrigerate.
• When the brisket is cool, wrap in foil and refrigerate.
• Remove solidified fat from the sauce and discard.
• Slice the brisket thinly against the grain.
• Overlap slices in a shallow, ovenproof dish that is just large enough to hold them.
• Pour the sauce over the meat and heat in the oven until hot and bubbly.
• Serve to thankful guests.

BRISKET WITH BURGUNDY ORANGE SAUCE

Steps:

• Preheat oven to 300 degrees F To make the brisket: 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. 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). 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. To Reheat: 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

BRISKET WITH BURGUNDY ORANGE SAUCE

Steps:

• Preheat oven to 300 degrees. Stir together soup mix, wine, water and flour until blended. Add basil, thyme, marmalade, orange peel, sugar, garlic and pepper. Put brisket in roaster. Cover with sauce. Cover with tin foil and bake for 4 hours, basting every hour, until tender when pierced with a fork. If sauce bubbles too much, reduce oven to 275 degrees. Remove from oven and place brisket on a sheet of heavy foil. Pour sauce into bowl, cover and refrigerate. When brisket is cool, wrap in foil and refrigerate. Remove fat from sauce. Slice brisket thinly against the grain. Put in shallow Pyrex dish that is just large enough to hold brisket. Pour sauce over meat. May be refrigerated up to 2 days or frozen at this point. To reheat, add mushrooms to pan and bake at 325 degrees, covered with foil for 40 to 50 minutes, basting once.