BEEF BRISKET FOR HANUKKAH
1 (1-oz.) envelope onion soup mix
1 1/2 cups Burgundy wine
1/3 cup orange marmalade
1/4 cup water
2 tablespoons flour
1 tablespoon dried basil
2 teaspoons dried thyme
2 teaspoons sugar
4 cloves garlic, minced
1/2 teaspoon pepper
1 (4-lb.) brisket of beef, fat trimmed
1 lb. mushrooms, cleaned and sliced
Preheat oven to 300º
In a roasting pan, combine dry soup mix, wine, marmalade, water, flour,
basil, thyme, sugar, garlic and pepper. Add brisket. Spoon some of the sauce
over the top of the brisket. Cover and bake for 3 hours, basting with sauce
once each hour.
Stir in mushrooms and bake for 30 minutes or until mushrooms are tender.
Slice meat. Spoon fat from sauce and serve sauce with meat.
To make ahead: Prepare roast as directed above; do not add mushrooms. Remove
roast from pan; place on a piece of heavy-duty 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 325ºF. Return meat and sauce to pan; stir in
mushrooms. Cover and bake for 40 to 50 minutes or until meat is heated
through (160°F) and mushrooms are tender.